Ingredients

• 1 1/2 pounds red bell peppers (about 3 large)
• 3 tablespoons tomato paste
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1/2 teaspoons salt
• 3 tablespoons chopped seeded jalapeño chili

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Instructions

1. Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
2. Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)