This puree is not a sauce in itself. But add it to mayonnaise, sour cream, whipped cream, sabayon, olive oil, or butter, or whisk it with stock and butter, and you will have countless versatile sauces for salads, grilled fish, poultry, meat, and soup.
This is a basic method for roasting peppers. For strips or dice of roasted peppers, follow the recipe but instead of pureeing, cut the peppers as needed.
For a really colorful effect and more complexity of taste, make separate