Roast the peppers, either in the oven at 375 or over a gas flame. If using the oven be sure to turn them over several times. Roast until peel is blackened, this may take a while. When done be sure to retain juice from inside roasted pepper. Remove the peel and the seeds from the inside.
Place all ingredients including pepper juice in a food processor or blender. Pulse until slightly watery, but still chunky.
We enjoyed this sauce poured over a portabello sandwich and mixed with some fresh tomatoes for a pasta sauce.