1Scorch all peppers/chillies by holding over open flame or under broiler until charred all over. Put in paper bag to sweat, then remove as much skin as possible when cool. Slit, discard seeds and stems.
2Put ingredients in food processor and blend well. Add a little more milk if too thick. Season with black pepper and garnish with parsley. Serve with toast, toasted pita bread or crudités.