Preheat oven to 180 C. Place the peppers whole on a baking tray and roast in the oven for 45 minutes. Set aside to cool slightly.
Once cool enough to handle, peel off the papery skins and discard. Cut into the pepper, remove seeds and inner white membrane and discard these.
Add the peppers and all other ingredients to a blender and blend until nearly smooth but still with a little texture. I like it this way, but blend to a smoother consistency if you prefer. Taste and adjust seasoning. Add a touch of olive oil if it appears too dry.
Decant into jars and refrigerate for up to 7 days. Can be frozen for up to 6 months.