Preparation Steps

• Preheat oven to 450°F (232°C).
• Cut the bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet lined with parchment paper.
• Roast the bell peppers for 30-40 minutes, or until the skins are blackened and blistered.
• Place the roasted bell peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes. This will make it easier to remove the skins.
• Remove the skins from the bell peppers and discard them.
• In a food processor or blender, combine the roasted red peppers, garlic, olive oil, balsamic vinegar, salt, pepper, and red pepper flakes (if using).
• Blend until smooth.