Pepper and Walnut Spread (Muhammara)
Rinse and halve peppers, remove seeds and ribs and place, cut-side down, on a baking sheet lined with parchment paper. Bake in preheated oven at 220°C (approximately 425°F) until skin is blackened and blistered, about 15 minutes. Remove from oven and cover with a damp cloth. Let cool, then remove skin.
In a blender, combine roasted peppers with bread, walnuts, peeled garlic and chopped chile pepper. Puree. Gradually add oil while motor is running and puree until smooth. Season with lemon juice and sea salt. Serve with flatbread, if desired.