Step 1

Preheat the oven or grill to 450°F. Remove seeds from chiles (unless using a jarred variety). Roast whole bell peppers and seeded chiles for 20 minutes on a baking sheet. Turn them over occasionally to char all sides. Remove from the oven or grill when the skins blister and are charred black. Transfer to a paper bag or leave on baking sheet covered with a kitchen towel to steam and cool down.

Step 2

When cool enough to handle, remove the skins from peppers. Use knife to remove stems from bell peppers, then pull away and discard the seeds and membranes.

Step 3

Rough chop the peppers and chiles and put into a food processor or high speed blender. Add the lemon juice, garlic and salt. Puree on high until a smooth paste forms.

Step 4

Place the mixture in a baking dish and "dehydrate" in the oven until it thickens to a rich paste consistency, baking for 12+ hours at lowest setting, stirring often. You could use a dehydrator (follow factory directions) or go the traditional route and place out in the sun for 5-6 days.

Step 5

Transfer to a clean jar or container. Top with a tablespoon of olive oil to preserve freshness. Cover jar with lid and store the pepper paste in the refrigerator. Good for up to 7 days.