Just about every recipe I’ve ever come across for muhammara calls for jarred roasted red peppers. I’m not sure how authentic that method of making it is, but it’s easy, so it’s got that going for it. My method takes a little more time. But I’m guessing anyone that’s got some red peppers planted in their backyard garden will have good use for a muhammara recipe that calls for fresh roasted red peppers. Also, it’s just better this way: see how thick and luscious it came out?! You know you want to make it!