Red Bell Pepper Sauce

You can follow this same procedure for a yellow or orange bell pepper sauce, and use the three sauces together to have the different colors and flavors on the same plate.

For a more robust and smoky-flavored sauce, grill or sear the peppers over a gas flame until the skin is lightly charred, then put them in a plastic bag to finish the cooking and to loosen the skins before removing them.