Pre-heat oven to 425 degrees F

Slice the top of the garlic off and drizzle with 1 teaspoon of the olive oil. Wrap in foil and bake for 30 minutes. Remove once done and let rest in the foil until needed.

Broil the red peppers in the stove until the skins blister. Remove and immediately place them in a large bowl covered with plastic wrap and let sit for 15 minutes. Remove the skin and discard. Chop the peppers into a small dice.

Remove the garlic from the foil and paper and chop the cloves.

In a bowl, combine the chopped peppers, garlic, basil, chives, lemon juice, red pepper flakes, salt and pepper. Toss and adjust seasoning as needed. Serve alongside Stonefire Naan Crisps.