- 3 red bell peppers
- 2 teaspoons high-heat oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon dried marjoram or oregano
- 1 teaspoon lime juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Using tongs, char peppers over an open gas flame until skins are blackened, 4 to 6 minutes. Alternatively, broil peppers on a rack about 2 inches from the heat. Turn every 5 minutes until evenly charred, 15 to 20 minutes. Transfer peppers to a metal bowl and cover with plastic wrap. Let steam for 5 minutes then slip peppers from skin. Cut off tops and discard seeds and ribs.
Heat oil in a sauté pan over medium-high heat. Cook onion until soft, 5 to 7 minutes. Add garlic and marjoram; cook for 1 additional minute.
Transfer onion mixture, bell peppers and remaining ingredients to a food processor. Pulse until smooth.