Roasted Red Pepper Sauce

Roast the red capsicums and garlic in the oven at 200°C for 20-25 minutes until the capsicums are charred and the garlic is soft.

Let the capsicums cool, peel off the charred skin, and remove the seeds. Squeeze the roasted garlic cloves from their skins.

Add the capsicums, garlic, red chilies (if using), lemon juice, paprika, thyme, vegetable oil, and salt to a blender. Blend until smooth.

Taste and adjust seasoning if needed, then store in a jar in the fridge.