Grill the peppers until blackened on all sides. Place in a bowl and cover with cling film for 10
minutes; this should make them easier to peel. Peel and dice them.
Blend the tomatoes in a food processor until smooth. Heat the olive oil in a frying pan. When hot,
add the garlic and chillies, and fry until brown. Stir in the spices, and then add the blended tomato,
cover the pan and gently simmer until the sauce has reduced and the oil has returned. Add the
peppers, lemon juice, salt to taste and parsley, and simmer, uncovered, for a further 10 minutes. Serve