Ingredients

1 large onion (yellow, white, or red)

2 large red bell peppers

2 heads garlic

1-2 roasted chipotle chilies

.5 cup sun-dried tomatoes

.5 cup dry roasted pistachio nuts

salt and pepper to taste

Preparation

  1. Peel outer skin from onion and cut off root layer at top and bottom. Coat generously with olive oil and wrap completely in aluminum foil.
  2. Leaving skins intact, chop off the top of each garlic head, enusuring not to remove more than 1/4 of the total. Generously coat with olive oil and wrap completely in aluminum foil.
  3. Wash the bell peppers, cut off the top and bottom and then half vertically. Remove the seeds and membranes and coat generously with olive oil.
  4. Place the onion and garlic in a baking dish filled with .5-1 inch of water and place on the lower rack of the oven.
  5. Place the bell peppers in a baking dish on the upper rack on the oven.
  6. Note the roasting times listed above. The bell peppers should be pliable and slighlty charred when finished. The garlic and onions should have the consistency of a soft pulp when finished.
  7. Let garlic cool to the touch and then sqeeze head to remove pulp.
  8. Place onion, bell peppers, and garlic in a food processor with the remaining ingredients and blend to a paste, adding salt and peper to taste.
  9. Serve with crudites and a selection of crackers or toasted breads.