Roasted Pepper Sauce

Roasting peppers is easy! I've been staying in Virginia for the past week with Anna at her parent's house. They have a large garden, which is where we've picked the eggplants, tomatoes, squash, zucchini, herbs, and peppers for all the meals I've been making. They have a dozen different kinds of peppers growing in their back yard! They needed to be used, so I made this versatile sauce that we'll eat with a couple of our meals.

dozen assorted peppers
large spoonful prepared tomato sauce
dash balsamic vinegar 1/2 T
sauteed onion & garlic
fresh herb mix
salt & pepper

One way to roast peppers: Wash the pepper, cut in half, remove the stem, seeds, and the pith (membrane.)Lay all the peppers flat, smash them down if you have to, skin side facing up on an sheet tray lined with foil. Either rub the skins with oil lightly, or spray them. Turn the broiler on high. Cook the peppers until the skins burn brown. This is important, don't be afraid. The pepper will be fine, but we need to burn the skin to be able to remove it.
After roasting, toss the peppers into a bowl, cover, and stick in the fridge. This will create steam, and help in the skin removing process. After 30 min, remove the peppers from the fridge and begin peeling off the skin. If a little skin stays on, that's okay. Pour some water in the bowl, if it will help.
Put all the peppers into the food processor with the remaining ingredients and blend until smooth.