12 large red bell peppers
extra-virgin olive oil for coating the peppers plus 2 tablespoons
10 fresh basil leaves
4 Serrano chilies
2 cloves garlic, minced
Gray salt
1 cup diced tomato
1/4-cup extra-virgin olive oil
2 Tbs. balsamic vinegar
freshly-ground black pepper
Directions:
On a gas burner blister the outside of each pepper until they are black, or for this many peppers, preheat the oven to 450 degrees F.
Line a baking sheet with aluminum foil and coat the bell peppers lightly with olive oil and place on the baking sheet.
Bake, turning every 10-15 minutes, until the peppers are blistered all over (about 30 minutes total). They will be black.
Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool.
Peel the peppers and remove the stems, seeds and ribs.
Avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
Put the peppers in a blender top with the fresh basil leaves.
Heat the 2 tablespoons olive oil in a small skillet over high heat.
Add the whole chilies, lower the heat to moderate and cook, turning occasionally, until the chilies are softened, lightly browned and blistered on all sides.
Remove the skillet from the heat and the chilies cool in the oil for several minutes.
When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some seeds if you like a spicier sauce).
Chop the chilies coarsely and add to blender. Pour in the oil the chilies were cooked in..
Add the garlic, salt and diced tomato to the blender. Puree until smooth.
Add olive oil, vinegar, salt and black pepper to taste and puree again. Taste and adjust the seasoning.
Refrigerate for up to 5 days or freeze for up to 4 months.
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