Place the pods in a 240 degree stove and bake until the skin is blistered (don’t forget the drip pan underneath). Cool the pods just slightly (until you can just touch them) and remove the skin. Caution: if the pulp is left to cool completely, it will lose its gelatinous binding ability.
In the meantime, in the oil, saute the chopped onion at low temperature until soft, but in any case do not let it color. Finally, add the garlic squeezed through the press and cook gently.
From the peeled pods, remove the stalks and the whitish intermediate edges. Put the pulp with the onions (oil and juice) in a hand mixer, add the juice of one lemon and mix until smooth. Possibly add a little water (also meat or vegetable soup) to get a nice consistency. Or whisk everything together with a blender to a smooth cream.
Sharper: a little bit of cayenne pepper Milder: Whipped cream and butter otherwise: juice of a lemon or balsamic vinegar (balsamic).