2 Red Bell Peppers
2 Yellow Bell Peppers
1 Big Onion
20 Garlic Cloves
3 Red / Green Chilies
10 Coriander Sprigs
Salt as per taste
Oregano as per taste
Chili Flakes as per taste
1 Tablespoon Barbecue Sauce (optional)
Roast the peppers by placing them on an open gas flame.
Turn them frequently with tongs until all sides are charred black, 7 to 10 minutes.
Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
Transfer the peppers and garlic to a food processor and process until smooth. Add the onions and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the corriander, oregano, chilli flakes, and 1/4 teaspoon salt, and process until smooth.
Adjust the seasoning, to taste. Transfer to a saucepan and heat till the mixture bubbles. Pour into a decorative bowl and refrigerate for 1 hour. Serve cool or at room temperature, with nachos or tortilla chips for dipping.