Step 1

Add all the liquid ingredients to a food processor first. (Adding the liquids to the food processor first will help all the ingredients pulse smoothly together.) Then add the rest of the ingredients. Pulse until all the ingredients are well combined.

Step 2

Store any remaining spread in a tightly sealed container and store in fridge immediately. You can use the remaining dressing for salads and sandwiches throughout the week.

Step 3

Preheat oven to 450°F.

Step 4

Cutting along the ridges of the peppers, cut each pepper into 4 pieces. Discard the seeds and cut off any remaining membrane. (as shown in video). Place the peppers skin side up on a lined baking sheet. Transfer the peppers to the oven and roast for approximately 35-40 minutes, rotating the pan halfway to evenly roast all the peppers. The tops should look blistered and black.

Step 5

Transfer the roasted peppers to a large container and cover with a lid immediately. Let the peppers steam and cool off in the container for about 15 minutes.

Step 6

Uncover the container with the peppers and begin peeling off the skin of each piece of pepper. This part is a bit tedious. Although it's tempting, please do not run the peppers under water!

Step 7

In a pickling jar or container, add the rest of the ingredients and the skinless peppers. Shake the container so that all ingredients are mixed together. Store in the fridge immediately. The peppers will last in the fridge for about a week. Enjoy!