Roasted Pepper and Tomato Stew Base

Preheat oven to 350°F (180°C).

Arrange red bell peppers, tomatoes, chili peppers, habanero peppers, onions, and head of garlic on a baking tray.

Drizzle vegetable oil over the vegetables.

Roast in the oven until charred and softened, about 40 minutes.

Then 40 min of waiting

Remove the roasted vegetables from the oven.

Squeeze roasted garlic out of its skin.

Transfer roasted peppers, tomatoes, onions, and garlic into a blender.

Blend until smooth.

Use immediately as a base for stews or store for later use.