Sweet Roasted Pepper Salad (Or Dip)

Preheat oven to 180ºC (355ºF). Line a baking sheet with parchment paper.

Cut bell peppers in half, remove stem, seeds, and membranes. Place on a baking sheet and roast for 40 minutes until peppers turn black. Take out of the oven, transfer to a bowl, and cover.

Meanwhile, chop onions and fry until caramelized and slightly dark in color.

Once peppers have cooled, gently peel and cut to pieces. Add the caramelized onions, garlic, salt, white pepper and lemon juice. Mix well.

You can serve this as-is, as a salad, or on a slice of bread or rice cake. You can also use it as a spread or dip by blending for a few seconds until it reaches the consistency desired.

Note: Although this is very tasty as is, I recommend letting the salad marinate for a few hours and up to one day, to intensify the flavors.