3-4 roasted garlic cloves
2tbls olive oil
1. To roast red peppers, place whole pepper directly on highest heat stovetop or grill. Continue turning the red pepper until it’s charred on all sides. When charred, place the peppers in a bowl and cover with a lid for 10 minutes to allow the steam to separate the skin from the flesh of the pepper. After 10 minutes, remove the skin from the red pepper using your hands, then pull the pepper apart and discard the seeds.
2. To roast garlic, using a sharp knife, slice 1/2-inch off of the pointed end of the garlic bulbs, exposing the individual cloves of garlic. Brush the top with some oil, wrap in tin foil or cook in a garlic cooker. Bake approximately 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Let cool than squeeze the roasted garlic cloves out of their skins.
*Note* Garlic may be stored in a tightly covered container in the refrigerator for several days.
3. Mash/Food process all ingredients.