INGREDIENTS

2              green OR red peppers

1 tbsp.     olive oil

4              hard-boiled eggs

1 tsp.       tarragon vinegar OR (1/8 tsp. tarragon mixed with 1 tsp. of vinegar)

1 1/2 tsp. salt

1/2           small onion

1/4 tsp.    oregano

4              anchovy fillets

1              medium-sized tomato, peeled, seeded

1/2 tsp.    dry mustard

1/2 tsp.    soy sauce

1/4 tsp.    freshly ground pepper

1. Rub peppers with oil. Place under preheated broiler and grill untill skin is dark, crisp, and puffy.  Turn often to prevent total burning. Remove from oven.

2. Rub skin off using a towel. Cut peppers in half and remove seeds.

3. In a blender or a food processor fitted with a steel blade, combine all ingredients including the peppers.  Purée untill smooth. Chill before serving.