Broil the peppers 4 inches from the heat, turning to blacken all the sides, about 10 minutes. (You can also roast the peppers on top of a gas flame.) Place the peppers in a paper bag 10 to 15 minutes, then peel off the charred skins. Cut out the membranes and seeds and set the peppers aside.
Fry the bread in a little olive oil until golden and crisp. When cool, grind the nuts, bread and garlic in a food processor until they are fairly fine. Add the ground chile, tomatoes, parsley, salt and pepper to taste, paprika, bell peppers, and Sherry vinegar and process until smooth. With the machine running, gradually pour in the oil. Taste and make sure the sauce has plenty of piquancy and enough salt.
Serve this thick sauce with roasted potatoes, grilled leeks and grilled fish. Or spread it on garlic-rubbed croutons and cover with sliced green olives and parsley for a little appetizer.
This recipe yields 3 cups.
Comments: Hazelnuts have papery peels that need to be removed before the nuts can be used in a dish. Getting rid of the peels is simple: Toast the hazelnuts on a jellyroll pan in a 350 degree oven until they are fragrant, about 10 to 15 minutes. Spread a handful at a time on a dry kitchen towel and rub them briskly. The peels will come right off.
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