Method1) Fire up. Prepare a grill for high heat cooking.2) Cook. Cut the bell peppers in half and grill them over high heat until the skin blackens.3) Prep. Put them in a bowl and cover for about 10 minutes. The steam will make peeling the skin easier. When they cool, peel or scrape off the skin with a serrated knife. Don't worry if you don't get it all off.4) Wear gloves and break off the stems of the dried anchos and chipotles and trash them. Cut them open, scrape out the seeds, and trash them too. Put the rest in a bowl and cover with boiling water for 30 minutes, then drain.5) Blend everything in a food processor. Taste and adjust as you see fit. Don't be afraid to add more oil if it is too thick, but be careful with the lemon juice. Add enough to brighten the flavor, but too much can happen fast.6) Serve. Serve immediately with any dish you want to spice up or put it in a jar and refrigerate.