First, roast the red peppers. Wash them well, pierce them with a knife (they tend to explode in the oven when you don’t do this) and place them on a cast iron pan, or a cookie sheet lined with parchment paper, and roast at 375 degrees for about 30 minutes, turning them often with tongs so they brown evenly on all sides.
Next, place them in a bowl and cover with a plate to steam 10 minutes.
Gently peel off the skin, and take the seeds out.
Add these roasted peppers to the rest of the ingredients in a food processor.
Lastly, add these roasted peppers to the rest of the ingredients. Process in a food processor a few minutes until super smooth. You may have to scrape the sides a few times. Taste for seasoning. Serve with chili flakes on the top.
This keeps well in the fridge for about 4-5 days.