Option 1 - Open fire roasting - If you have a gas stovetop, rub peppers with avocado oil using your hands. Make sure to get in all of the crevices. Using tongs, roast peppers over the flames, turning to blister and char all the sides. You can rest the peppers on the burners while they are roasting. This should take around 10 minutes
Option 2 - Oven roasting - If you don't have a gas stovetop, heat oven to 500ºF/260ºC. Cut peppers in half lengthwise and remove tops and seeds. Rub the outsides and bottoms with avocado oil. Place on a parchment-lined baking sheet and roast for 15-20 mins or until well charred.
Once the skins are charred, remove to a glass bowl and cover with a tight fitting lid or plastic wrap. The trapped steam will continue to cook the peppers. Allow them to sit for 10 mins.
Remove the peppers. Use paper towels to slide/rub the skin off the peppers. Discard the skins.
If you used the open flame method, slice the peppers in half and remove the seeds and tops.
Roughly chop peppers.
Place peppers and remaining ingredients (EXCEPT olive oil) in a blender and blend until smooth. You can also use a stick blender or a food processor.
With blender running on low, slowly drizzle in olive oil to make an emulsion.