Nutrition per serving may change if servings are adjusted.
1 red bell pepper
1 fresh jalapeño pepper
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
⅛ teaspoon salt
Preheat oven to 425°F. Halve bell pepper and jalapeño pepper (see Tip) lengthwise. Remove stems, seeds, and membranes. Place the pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until skin is blistered and charred. Bring the foil up around the peppers to enclose. Let stand for about 15 minutes or until cool. Use a sharp knife to loosen the edges of the skins; gently pull off the skin in strips and discard.
Place the peppers in a blender or food processor. Add lime juice, vinegar, olive oil and salt. Cover and blend or process until smooth.
Tip: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by covering one or both hands with plastic bags (or wear plastic gloves). Be sure to wash your hands thoroughly before touching your eyes or face.