I got this from Nexus, and it sounds really good: - roast 5 or 6 red peppers with a couple cloves of garlic,olive oil salt and pepper and cool.
- Peel the skins and chop it all up
- Add 1/4 cup of olive oil (depends I like olive oil.)
- Simmer it on a low heat for 70 - 90 mins smashing it now and again or you can puree it, rice it, mix it however chunky or pastey you wish
- Let cool in the fridge
- Use it to dip bread in, or in sauces
- You can freeze it for winter if you grow them.
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