- 4 medium-size red bell peppers
- 6 medium garlic cloves
- 2 small serrano chilies, preferably red, stemmed
- ½ cup pine nuts
- 1 tablespoon cilantro leaves (optional)
- ¼ teaspoon salt
- ¼ cup water
- Heat the oven to 500° F.
- Place the bell peppers in the oven and roast until charred all around, about 25 minutes. Remove the peppers to a paper bag, twist to seal, and let the peppers steam in the bag for 15 minutes. Peel the peppers with your fingers and a paring knife and remove the seeds.
- In a food processor or using a chef’s knife, mince the bell peppers, garlic, chilies, and pine nuts. Transfer to a bowl. Add the cilantro, salt, and water and stir to mix. Serve right away, or cover, refrigerate, and use within 1 week.