2 tablespoons Turkish or Korean pepper paste (or your favorite chili sauce)
1/4 cup extra-virgin olive oil
Preparation
To roast the red bell peppers, cook on a hot grill or on a gas stove, directly on the burner grate. Turn with tongs until the red pepper skin is blackened. Immediately place the peppers in a plastic bag to steam, allowing the skin to come loose. When cool, remove the stem, skin and seeds from the roasted pepper flesh.
Combine all of the ingredients in a food processor or blender and process until smooth.
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