Slice the outer casing of a <quantity>250<unit>g</unit></quantity> link of chorizo and remove

Dice the chorizo into small pieces

Dice <quantity>5</quantity> small tomatoes into medium pieces

Peel <quantity>8</quantity> garlic cloves

Thinly slice the cloves of garlic

Chop a <quantity>½<unit>cup</unit></quantity> of roasted almonds roughly

Remove the stems and seeds from <quantity>8</quantity> dry ají chili peppers

Dice <quantity>2<unit>pieces</unit></quantity> of stale bread In large pices

Pick <quantity>2<unit>sprigs</unit></quantity> of rosemary

Chop <quantity>½<unit>bunch</unit></quantity> of parsley, including stems

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil into a heavy-bottomed pot over medium heat

Add the chorizo and fry until crispy, stirring frequently

Remove the chorizo with a spider to keep all of the fat in the pot

Add the remaining extra virgin olive oil

Add the garlic and fry until just golden brown, stirring constantly

Add the almonds and lightly toast

Add the ají chili peppers and lightly fry

Add the stale bread. Stir to incorporate all ingredients

Spread into an even layer. Allow the stale bread to absorb all the fat from the pan

Add the tomatoes. Cook until the tomatoes soften

Return the chorizo to the pot

Add <quantity>2<unit>tbsp</unit></quantity> of sherry vinegar

Add the rosemary and parsley. Stir to fully incorporate the ingredients

Transfer the entire mixture to a food processor. Blend until reaching a paste-like consistency

Adjust seasoning with salt, if needed. The Chorizo Romesco is ready