GARLIC & ROASTED RED PEPPER DIP

3-Medium Red Peppers
5-Large Garlic Cloves finely chopped
1-Teaspoon Sea Salt
2-Tablespoons Virgin Olive Oil
9-10 Small fresh Basil Leaves (Chopped)
2-Tablespoons Wild Garlic Sauce.

Char Red Peppers on a grill until they are Charred Black All over. As soon as they are removed from the fire, place into large Zip Lock Bags, reduce as much air from the bag as possible, and place aside for approx. 10 minutes. After they have sweated enough, remove from the bag, and clean and remove all outer skin and seeds.
Once cleaned, chop in very small pieces into a medium mixing bowl.
Add all remaining ingredients, stir well and set aside on counter at room Temp so that it will "meld".
Cut Baguette in 1/2 inch slices, either grill slices of Baguette or use fresh.
Top with Dip