Burn the peppers over a naked flame (or roast in a hot oven 220°c for about 30 minutes) until blackened and blistered) then put them in a bowl and cling film the top. This lets them steam and releases the skin from the flesh of the peppers making them easier to peel.
After 15 minutes, take them out of the bowl and when cool enough to handle, remove the stalk, skin and seeds and chop roughly.
In large pot, sweat the garlic and chillies in the oil but don’t allow them to brown.

Matbucha — roasted pepper dip

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