Mexican Spread (Chip Dip)

Rinse peppers and broiler on top shelf. Blacken all sides. Place paper bag after blackened and let rest for 20 minutes.

Peel skin off, remove stem and seeds, and save liquid that collects on plate. Slice peppers into 1/8

1/2-inch slices.

A dish that complements the pepper color and add liquid from plate.

Add 1 tablespoon olive oil cloves garlic (must use a garlic press); taste. Add more garlic or oil if desired.

Serve on a platter with goat cheese and Melba toast onion rounds.