3 medium red bell peppers cut in half and seeds removed.
On the top rack of your oven place the peppers skin side up on a cookie sheet and broil until the skins are totally black. Remove and cool. Then wash the burnt skin from the peppers. In a blender add the peppers and a splash of balsamic vinegar and purée. Add salt and pepper to taste. Can be spread on roasted or grilled zucchini or eggplant, on grilled chicken, or used as a pasta sauce.