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1
Roast your red pepper: You can do so in a 350F oven, turning it every 15 minutes for a total of 45 to 60, until its deeply roasted on all sides.
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2
Some people prefer to do this over a gas flame, but be sure you cook it long enough thats it truly soft inside, so it will blend well.
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3
Set aside to cool - you can do this in a bowl with foil or plastic over it, but I find its just as easy to peel a well-roasted pepper even if its cooled right on the tray, without the added steam.
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4
Once cool enough to handle, peel and seed the pepper.
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5
Meanwhile, place dried chiles and sundried tomato in a bowl and cover with boiling water.
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6
Let sit for 30 minutes, until well-softened.
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7
Drain and with gloved hands, if you dont like living on the edge, remove the seeds and stems from the chiles.
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8
The sundried tomatoes can be used as-is.
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9
Place roasted red pepper, rehydrated chiles, tomatoes, garlic, salt and spices in a blender or food processor with 1 tablespoon olive oil and blend until it becomes a thick paste; a little water may be necessary to help this along.
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10
Store in the fridge, topped with a thin layer of olive oil.
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11
Use on everything.
