Here are all the ingredients, pre meal.
Slice the jalapeno peppers and red bell peppers in half and place on lightly oiled tinfoil onto a heated grill, medium to medium-high heat.
Grill about 10 minutes, flipping once, until skins are charred.
Steam in a ziplock baggie for 10 minutes to allow skins to loosen.
Remove the skins and place grilled peppers into a blender with remaining ingredients. Be sure to rinse and chop the basil before dropping in. NOTE: The beer in the background is not required for your recipe, but this particular recipe goes GREAT with beer. In fact, beer always goes great with jalapeno peppers, so if you're old enough, crack one open!
