Sweet Pointed Pepper Romesco

1. Preheat the oven to 425^o F on convection
2. Toss whole peppers in olive oil, and place in the oven for 45 minutes. The skin should be slightly brown and releasing from the flesh of the pepper
3. Place browned peppers in a bowl with plastic wrap over the top until the peppers have cooled down; then peel off the skin and remove the seeds.
4. Add the pepper and remaining ingredients into a food processor, and purée until smooth

This is great as a dip, sauce for fish, or a spread for toast.