Red Hot Pepper Vinaigrette

Preheat oven to 425 degrees 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.