Red Pepper Sauce

from "A Vegetarian Christman" by Rose Elliot; p. 133

Ingredients:

• 3 large sweet red peppers
• sea salt
• freshly ground black pepper

Instructions:

1. Quarter the red peppers, removing the stems and seeds.  Place the quarters shiny side up  on a baking sheet or grill (broiler) pan and place under a very hot grill until the skin is blackened and blistered.
2. Cover the pieces with a plate, leave to get completely cold, then peel off the charred skin. 
3. Whizz the pepper in the food processor or blender, adding a little water if necessary, to make a smooth puree the consistency of heavy cream.
4. Season with salt and pepper to taste