To roast bell peppers, place whole peppers directly over open flame or under broiler. Turn frequently until skin blisters and blackens on all sides. Remove and place into a brown paper bag, seal tightly and let stand 10–15 minutes. Peel blistered skin from pepper under cold running water. Seed and dice peppers then set aside. NOTE: Peppers may also be blackened on a cookie sheet in a 400°F oven. In the bowl of a food processor, add all ingredients and purée until smooth. Transfer mixture to a 10-inch skillet and reduce over high heat by 25 percent or until sauce coats the back of a spoon, whisking constantly. Adjust seasonings to taste if necessary.