Part 2/8:
The foundation of this sauce starts with roasted bell peppers. If you have the time and inclination, roasting your own peppers over an open flame is highly recommended—they gain a smoky depth that enhances the flavor. For convenience, high-quality store-bought roasted peppers are also an excellent choice. Look for brands preserved in water and citric acid, which acts as a natural preservative. Always check the sodium content, as some brands may be higher in salt.
Roasting involves charring the skin of the peppers over an open flame until blistered and blackened, then peeling the skin away. Don't worry if some skin remnants remain; they'll wash off later.