| 1 | Roast the peppers over high heat on a bbq grill, under a broiler, or directly over a gas or electric burner until charred and black all over. |
| 2 | Turn as necessary with tongs. |
| 3 | The whole process should take 8-10 min. wrap the charred peppers in wet paper towels and let cool. |
| 4 | Scrape the charred skin off the peppers, using the tip of a paring knife. |
| 5 | Cored the peppers and scrape out the seeds, working over a strainer and bowl to catch the juices. |
| 6 | Place all the ingredients for the sauce (including the pepper juices) in a blender and purée until smooth. |
| 7 | The sauce should be pourable. |
| 8 | If too thick, add a little more stock. |
| 9 | Correct the seasoning, adding salt, vinegar, or cayenne to taste. |
| 10 | The sauce should be highly seasoned. |
| 11 | High-flavor, low-fat pasta by stephen raichlen isbn 0-670-86581-8 pg 36 |
