Hydrate the ñoras the day prior by placing in water (or boil 15 minutes to do this quickly-- not quite the same but it works!), remove the stem and all seeds
Dry the bread out a few hours in advance (if possible), then toast in the toaster until golden brown. Let cool, remove crusts and cut into smaller cubes.
Roast the head of garlic and plum tomatoes (pierced at the bottom with a couple of slits) for about 35 minutes at 400°F (200°C) -- drizzle with olive oil before putting in the oven
Then roast the nuts on a baking sheet for about 5 minutes, moving them around every couple of minutes (keep a close eye on them-- stop when they're golden and fragrant and do not let them burn!)
Let everything cool down and then mix everything (the tomatoes, peeled roasted garlic cloves, rehydrated peppers, toasted white bread cubes, vinegar, roasted nuts, and olive oil) together in a blender until uniform (not too smooth)
Add more vinegar, salt, and cayenne (if you wish) to taste.
Enjoy the sauce with roasted vegetables, or on a sandwich.