Romesco Sauce

Yield:	1 Servings
Categories:

2	tb	Each: coarsely chopped hazelnuts, slivered blanched almonds, toasted, see note
3	md	Vine-ripened tomatoes; halved crosswise, seeded
3	sl	Baguette; 1/2-inch-thick
2		Dried mild New Mexican chilies, stemmed, seeded
1	sm	Red bell pepper; halved lengthwise, seeded
4		Cloves garlic; unpeeled
		Vegetable oil
1	tb	Red wine vinegar
2	tb	Extra-virgin olive oil
		Salt to taste
2	tb	Chopped fresh parsley