Comment on Muhammara: Syrian Red Pepper Spread by Lynne.
I love this spread. Dunno how you roast your peppers, but I chop the tops and bottoms off, flatten out the middle and remove the seeds, pop out the stem, and lay them on an aluminum foil covered broiler pan and broil till black. Then I pop the peppers in a bowl. cover tightly and let them cool. The skin slides off easily, and the peppers are terrific – much better than the ones from a jar.