Muhammara

1. Put an oven rack as close as you can to the broiler and turn the broiler on.

2. Cut off the top of each pepper and get rid of the stem and the seeds.

3. Cut each pepper into 3-4 segments that can lie more or less flat.

4. Lay the pepper segments, skin-side up, on a foil-lined oven tray.

5. Put the tray under the broiler. Broil until the skins are blistered and black all over, 5-10 minutes.

6. Place the peppers in a pot or bowl and cover. Let sit for 7-8 minutes. The steam will loosen the skin and make it very easy to peel.

7. With a blunt knife, scrape off and discard the skin of each pepper. Chop the peppers up roughly.

8. Place the peppers in a blender and food processor with the rest of the ingredients and blend to a smooth consistency. Add a bit more olive oil if too thick.