Roasted Bell Pepper & Chili Dip

 

2 big red bell peppers, roasted, seeded and deveined

2-3 red chilies, seeded

1 garlic clove

1 lime, zest and juice

1 big bunch coriander. About 2 cups

2-3 teaspoons salt

1/2 cup safflower oil or any other flavorless oil

1. place bell pepper under broiler, turning to char well all around.  Wrap bell peppers in wet kitchen paper towels, and let cool completely. Peel, seed, and devein 

2. place bell peppers, chili, garlic, lime zest, lime juice, coriander stems, and salt in a food processor. Process until paste-like

3 with the motor running, drizzle oil in. When well combined, add coriander leaves, and pulse to roughly chop the leaves