Method

1. Wrap the head of garlic in tinfoil with a few stems of lemon thyme and bake in the oven at 140c for 1 hour. While it’s baking, char the red peppers with a blowtorch, over a grill, over gas stove, or in an oven at high heat. When charred, black, and soft, seal peppers in a container with a lid, or wrap them in tinfoil and allow to cool.  

2. Remove the garlic from the oven and allow to cool in the tinfoil. While it cools down, remove the black skin and seeds from the red peppers, and cut into small pieces. Remove the garlic from the tinfoil, slice off the bottom and press out the caramelized and soft garlic cloves (save the baked lemon thyme). 

3. Add the red peppers, garlic cloves, saffron threads, leaves from baked lemon thyme, 3 tbsp Wild Rose Vinegar, a pinch of salt, some freshly ground pepper, and a few slices of yellow habanero to a mortar. Grind it all into a paste. When it’s a homogeneous mixture, slowly add 4 tbsp of olive oil while continuously grinding to make an emulsion. Serve as a dip with focaccia or fresh/blanched vegetables.