36 red bell peppers
8 cups toasted almonds
1 1/2 cups garlic cloves
1 cup balsamic vinegar
1/2 cup chopped chipotles
4 cups organic canola oil, plus extra for coating the baking trays
4 cups organic olive oil
4 plastic spoonfuls salt
• Coat 1 1/2 to 2 large baking trays with canola oil. Place all the peppers on the trays—they can be packed tightly. Roast in a 400°F oven for 45 minutes, until partly blackened and very soft. Peel the skin off and deseed.
• Toss in a large bucket with all the other ingredients and buzz thoroughly with an immersion blender.
Makes 2 1/2 gallons
