2 red peppers, roasted*
1 -2 cloves garlic, chopped
1/4 cup olive oil
juice from 2 lemons
sea salt and black pepper to taste
Place all ingredients in a blender and blend until smooth.
*Use jarred roasted red peppers or roast them yourself. To roast peppers, place them over an open flame on a gas stove top and turn frequently until they are completely blackened. Place in a bowl, cover with plastic wrap, and let them sit and steam for 20 minutes. Alternatively, you can place the peppers in a paper bag and seal the top by rolling it closed.
This will make them easy to peel. Peel the burnt skin off and remove the seeds. Note: don’t rinse them under running water as this washes away good flavor.
If you don’t have a gas stove, place the peppers on a rimmed baking sheet (cover with foil for easy clean-up) and broil on high until charred and black. Turn and roast the other sides. Watch them carefully so they don’t over cook. Steam as described above.