Sweet pepper and chili bake in the oven or microwave, then place the peppers in a plastic bag or tightly sealed container, leave it for a while (~15 mins) to the capacity of sweating. After lying in a closed container, pepper easily purified from the skin (do this with a knife or hands).

Take two slices of dried bread, you can replace the breadcrumbs. The bread is broken into pieces, add juice 1/2 lemon, peeled and roasted nuts, balsamic vinegar, a few cloves of garlic,

soy sauce, except the olive oil, and pulverized with a blender. Without turning off the blender, slowly add olive oil, whisking a lot, until puréed and don't forget to season with salt, and podsedice. Sauce consistency should be medium thickness, so if turned liquid, then add some crackers or bread crumbs. Also add tomato paste but it is optional.

Put peanut sauce in a gravy boat and serve. The sauce is good and hot, and cold. Muhammara can be stored in the fridge for a few days.

Bon appetit!