8 med. sweet red bell peppers (green may be used or a combination of red and green)
1 c. oil
1/4 c. lemon juice
2 tsp. salt
3 sm. cloves of garlic

Roast peppers on barbecue grill until skin on peppers is black and charred. Immediately place peppers in brown paper bag as they are removed from the grill; close bag tightly. Let peppers cool for about 20 minutes. Peel and wash peppers removing all charred skin. Break peppers into 4 pieces, removing seeds. Pat dry thoroughly with paper towel; place in bowl. Add remaining ingredients; toss well to mix. Refrigerate for several hours or overnight. 3 anchovy fillets may be added if you like anchovies. Makes 1 quart.