1 yellow bell pepper
1 red chili
1 cup sun-dried tomatoes
1 tablespoon capers
1 clove garlic
1 cup olive oil + 1 tablespoon

1) Drizzle 1 tablespoon olive oil over bell pepper and chili. Broil in oven for 5 mins.

2) Remove bell pepper bell and chili from oven when the skin is blackened. Put them in a container or bag. Seal tightly. Let them sit for at least 5 mins. The steam will help to loosen the skin. Peel skin off from bell pepper and chili after 5 mins.

3) Add all ingredients into food processor with 1/2 of the olive oil. Mix till smooth mixture. Add more olive oil while food is being blended in the processor.

4) If not consuming immediately, store in air tight container. Store in fridge up to a week.

Serve with crackers. Great dip for breads too.