Bell Pepper Puree

• 6 red bell peppers
• 2 garlic cloves, crushed
• 4 to 5 tablespoons vinegar or the juice of 1 1/2 lemons
• Pinch of ground chili pepper
• 1 teaspoon ground cumin
• 4 tablespoons extra virgin olive oil
• Salt
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped cilantro
• Peel of 1/2 preserved lemon, chopped (see page 7)

1. Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler.
2. Turn them until their skins are black and blistered all over.
3. Alternativelyand more easilyroast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
4. To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes.
5. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time.
6. When the peppers are cool enough to handle, peel them, and remove and discard the stems and seeds.
7. Blend the peppers to a puree in the food processor with the garlic, vinegar or lemon juice, chili, cumin, olive oil, and a little salt to taste.
8. Put the puree into a serving bowl and mix in the chopped parsley, cilantro, and preserved lemon peel.

red bell peppers, garlic, vinegar, ground chili pepper, ground cumin, extra virgin olive oil, salt, flatleaf, cilantro, lemon

Taken from www.epicurious.com/recipes/food/views/bell-pepper-puree-372956 (may not work)