Place the peppers whole into a saucepan. Cover to approximately half way with water. Bring to the boil and cook for 10 minutes.
Remove peppers onto a board and cut out the seeds and stem. Place into a blender or food-processor and process for 20 or 30 seconds.
Add the olive oil and process for another 30 seconds or until mixture is smooth. Add the vinegar and mix for 3 seconds. Season to taste.
Delicious spread on vegan bread or drizzled over salads. I also stir it into warm wholemeal pasta with a handfull of fresh rocket.
Stores well in the fridge.