Roast, peel and coarsely chop peppers. Set aside.
In a blender container or food processor bowl, combine cheese, nuts, and garlic. Blend or process until finely chopped. Add chili peppers, cilantro, parsley, and salt. With blender motor running, slowly add the oil. Blend or process until nearly smooth. Stir in tomatoes.
Cover and chill for up to 2 weeks or freeze in small portions. Serve cold with grilled steaks, chops, chicken or fish, if you like. Makes 2 cups.