At a glance
You're roasting peppers and garlic under the grill until they turn golden and charred, then blending them into a fragrant, silky spread—the whole process takes about 45 minutes with most of that time spent roasting. The key is letting everything cool before blending, and you can skip peeling the peppers if you prefer a quicker route to this deliciously versatile sauce.
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Prepare the peppers
Halve the peppers, remove the seeds and arrange them in a roasting dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Place a whole, unpeeled head of garlic in the middle.
For this step
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Roast
Roast under the grill until the peppers start to brown. Remove and leave to cool. Squeeze the garlic cloves out of their skins and blend them together with the peppers. Some people like to peel the peppers first, but I find that unnecessary — I just blend them skin and all.
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Season to taste
Adjust the seasoning with salt and pepper, and add a little extra oil if needed. You'll end up with a wonderfully fragrant spread that's great for more than just barbecues.
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