To roast the peppers, turn on the broiler in your oven. Clean the peppers well, then place them either on a broiler tray or a regular sheet pan that is lined with foil. Put the pan under the broiler. Keep an eye on the peppers and rotate them carefully once they start to blister/blacken. Keep rotating them until the skin of each is mostly blistered and blackened. Remove the peppers from the oven, put them all in a bowl, then cover it with foil or plastic wrap. Leave the peppers to steam in the bowl for at least 15 minutes. Next, carefully peel the blistered skin away from each pepper along with the stems and seeds and discard them. Allow the peppers to cool before making the dip.

To make the dip, combine everything in a blender or food processor and blend until smooth. Taste for seasoning and add more salt or pepper if you like.

Makes about 1 ½ cups of dip.