Original author unknown, submitted by member Carolyn Laydy.

2 pounds ripe peppers, red and/or orange
1/4 teaspoon salt
olive oil - about 1/4 cup, until desired consistency

Preheat the oven to 475. Line a roasting pan with enough foil to fold over the top later. Place peppers in the pan and roast, turning every 10 minutes, until they collapse, about 40 minutes. Alternately, grill the peppers, turning frequently until charred all over. Remove the pan from oven, fold the foil over peppers and allow to cool. If grilling, place in a paper bag and fold over until cool enough to handle.

When cool enough to handle, working over a bowl to catch the liquid, remove and discard the pepper stem, core, seeds and skin.

Put the pepper pulp in a food processor with about 2 tablespoons of the liquid and 1/4 teaspoon salt. Turn on the processor and add the oil slowly through the feed tube. Taste and add more salt and oil as necessary.

This is great for bread dipping, and it's infinitely variable:
 put a pool under roast or grilled chicken, red meat or fish; with fresh herbs
 - add cumin, chili powder, caramelized onion or chopped raw garlic
; add 2 tablespoons to simmering liquid of rice or couscous
; add to tomato sauce at the end, or use instead of tomatoes
; add to omelets or scrambled eggs
; make a quick pesto with basil, grated Parmesan and garlic
; use with lemon juice, salt and pepper as a salad dressing
; on toast or pizza
; in stew or soup just before serving
; as an appetizer dip, with more oil, garlic, cracked pepper and salty cheese (feta, goat)
; as a finishing sauce for roasted eggplant or zucchini.