Ingredients

Instructions

1. 1

   Preheat your oven broiler to high. Line a baking sheet with aluminum foil.

2. 2

   Place the bell peppers, tomatoes, and jalapeño on the baking sheet. Broil for 20-30 minutes, turning occasionally, until the skins are blackened and blistered on all sides.

3. 3

   Remove the vegetables from the oven. Place the peppers and chili in a bowl and cover tightly with plastic wrap (or place in a sealed bag) for 10 minutes to steam, which makes peeling easier. Set tomatoes aside to cool slightly.

4. 4

   Peel the skin off the peppers and tomatoes. Remove the seeds and stems from the peppers. Roughly chop the flesh of both the peppers and tomatoes into small pieces.

5. 5

   In a large skillet or frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.

6. 6

   Add the chopped peppers and tomatoes to the pan. Season with salt and black pepper.

7. 7

   Simmer the mixture on low-medium heat for about 15-20 minutes, stirring occasionally. You want the excess liquid to evaporate and the mixture to thicken into a dip-like consistency.

8. 8

   Remove from heat and transfer to a serving dish. Drizzle with a little extra olive oil and garnish with fresh chopped parsley. Serve warm or at room temperature with bread.