Preheat your oven to 450°F (230°C). Slice the fresh red bell peppers in half and remove the seeds carefully. Place them cut-side down on a parchment-lined baking sheet. Roast for about 20-25 minutes until the skins are blistered and nicely charred. Let them cool before peeling.

Blend the roasted peppers with garlic. In a blender or food processor, combine the peeled roasted peppers, garlic cloves, olive oil, lemon juice, salt, and pepper. Blend until you achieve a smooth and creamy texture that’s simply irresistible.

Taste and adjust the seasoning. Give your sauce a taste test and adjust if needed. For an added kick, consider adding a splash more lemon juice or a sprinkle of crushed red pepper flakes—it’s all about making it your own!

Store for later enjoyment. Transfer the sauce to an airtight container and refrigerate for up to one week. This sauce also freezes beautifully, so you can enjoy it anytime!