Serve this tangy bright red pepper sauce over fresh asparagus for a sure taste of summer.
Place peppers directly over the flame of a gas burner or under a preheated broiler. Roast, turning often, until black all over, about 8 to 10 minutes. Set aside to cool. Slip off the skins, cut away the stems, slit the peppers open and remove seeds.
Puree the peppers in a food processor. (You should have about 1/2 cup puree.) Force the puree through a fine strainer set over a small bowl, using a rubber spatula; discard solids. Whisk in tomato paste, oil and vinegar. Season with salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 3 days.