This recipe comes straight from my mother’s kitchen, and she just so happens to be a top-notch chef. 🙂 This recipe, though rather time consuming is well worth the work!
2 red bell peppers
1 fresh jalapeño pepper
1/2 garlic bulb
2 TBL extra virgin olive oil
1/2 tsp Himalayan sea salt (more or less to taste)
Preheat oven to 475 degrees.
Place bell pepper, jalapeño pepper and garlic bulb (face up) on baking sheet (you may want to line your sheet with aluminum foil as the peppers tend to make a mess).
Bake until black and blistered (20-30 minutes).
Place peppers in brown paper bag until cool enough to touch (don’t skip this step- this allows the skin to be peeled with ease).
Once peppers have cooled, gently peel off skin and discard bell pepper seeds. Place meat in a blender.
Dig out garlic cloves and add to blender.
Add oil and sea salt and blend on high until smooth.
Use as sandwich spread or serve with artesian crusty bread, nutrient dense crackers or vegetable sticks. Enjoy!