8 cups pure olive oil
1 head garlic clove, smashed
1 red bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 yellow bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 poblano pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 bunch of parsley
4 whole New Mexico red chiles, coarsely chopped
4 whole ancho chiles, coarsely chopped

Combine all the ingredients in a mixing bowl. May be refrigerated up to one day before using.

 Makes about 4 cups.