Roasted Leeks and Romesco Dipping Sauce
2 red bell peppers (roasted)
1 small banana pepper (optional)
4 roma type tomatoes (I used canned)
1/4 cup blanched almonds toasted
1/4 cup toasted walnuts
Preheat oven to 400 degrees
Clean leeks well
Toss in olive oil and salt and pepper
Place on baking sheet in oven
Roast for 20 minutes or more (until they look crispy and kinda burnt on the edges)
To roast peppers:
Put on baking sheet under broiler.
To roast garlic:
Squeeze the flesh of the garlic out into your sauce mixture.