Line a baking sheet with parchment paper or a silicone baking mat, and place your whole red bell peppers on the prepared baking sheet. Place in the preheated oven and roast for 20 minutes. Remove the baking sheet from the oven and flip the peppers over. Return to oven and bake for another 20 minutes, or until they are blackened and blistered. (Roasting time may differ slightly based on your oven and the size of your peppers).

Remove from oven and carefully place the peppers in a bowl. Cover the top of the bowl with a cloth or towel to trap some of the steam in. Let the peppers sit and steam about 20 minutes.

Once the peppers are cool enough to handle, remove the stems, seeds, and skins. I like to do this by simply using my fingers to peel off as much of the blistered skin as possible (this should come off relatively easily), and then slicing the peppers vertically from top to bottom so that they become one long strip. Slicing them this way should allow you to easily pull the stem and most of the seeds off. Wipe away any remaining seeds, then discard the skins, stems, and seeds.

Add both roasted red peppers to a high powered blender. Add all other ingredients. Blend until super smooth! Taste and add more salt if desired.

Serve as you wish and enjoy!