4 large red bell peppers
3 cloves garlic, unpeeled
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped preserved lemon rind
½ teaspoon hot paprika
2 tablespoons finely chopped coriander (cilantro)
Preheat oven to 220o C/425o F. Oil oven trays.
Quarter red peppers; discard seeds and membranes. Roast skin-side up, with garlic about 30 minutes or until skin blisters and blackens.
Cover peppers and garlic with plastic or paper for 5 minutes, then peel away skins.
Blend or process the peppers, garlic, oil, vinegar, juice, preserved lemon and paprika until smooth.
Stir in coriander; season to taste.
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