Ingredients:
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Directions:
Heat oven to 350 degrees.
Wrap each head of garlic in foil, and place in a baking pan. Cook 45 to 50 minutes. Remove foil; set garlic aside until cool enough to handle. Using the flat back of a knife, press the soft, cooked garlic out of each pod onto a work surface. Combine all roasted garlic in a small bowl and purée.
Place peppers on the open flame of a gas burner or under the broiler in your oven. Be sure to turn them occasionally to blacken on all sides. Transfer to a heat-resistant bowl; cover with plastic wrap. Set aside until cool enough to handle, about 15 minutes. Removed charred skin from peppers. Cut lengthwise; remove ribs and seeds. Transfer peppers and garlic purée to the bowl of a food processor; process until smooth.
Scrape down the sides of the bowl. Add the egg, salt, lemon juice; process until well combined. With the machine running, slowly add oil through the feed tube until the mixture thickens. Add the remaining oil in a steady stream. |
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