- 3 large red peppers, roasted (instructions below)
- 2 cloves of garlic, roasted
- 2 small anchovy fillets
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
Rinse the peppers and roast them whole, charring the skin. I use the burner on my stove top, but grill them as well. The skin of the peppers should be fully charred but the peppers should still be a little firm. The peppers can also be roasted under the broiler. Place charred peppers in a plastic bag to steam and cool. Peel the charred skin off the peppers discarding the seeds and membranes, but reserving all the juice as you go. Garlic can also be roasted at the same time by holding the cloves with tongs over the flame.
Mix all ingredients in a food processor and puree all ingredients by pulsing until desired texture is achieved. Use the spread immediately and refrigerate any extra (if there is any!)