Place peppers on a baking sheet and roast until the skin turns dark, rotate and continue to roast until the skin turns dark and appears burnt.
Remove from oven and seal in a bowl with plastic wrap or air-tight container (the trapped steam will loosen the skin.)
Let peppers cool for 15 minutes. Gently peel off the skin. Slice lengthwise, careful to removing seeds and pulp.
Assemble Ingredients:
Place all ingredients in a food processor and blend until smooth.
Serve as a sandwich spread and layer with fresh vegetables or serve as a dip with chips or veggies
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The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.