Grilled Vegetable Sauce

Method

1. Grill bell peppers, tomatoes and onions over high heat until skins are charred and vegetables are soft.
2. Remove the seeds and white filaments from the peppers.
3. Place the grilled vegetables in a bowl.
4. Add fresh oregano leaves and a few basil leaves.
5. Season with salt and a generous drizzle of olive oil.
6. Blend everything with an immersion blender until smooth.
7. Pass the mixture through a fine-mesh sieve, pressing firmly to extract all the pulp, leaving only skins and seeds.
8. Finely chop a fresh chili (optional) and stir it into the sauce.
9. Add a splash of vinegar if desired, to brighten the flavors.