Sweet Red Pepper Sauce

• 1 large sweet red pepper
• 1 small red onion, about 1/4 pound
• 1 ripe red tomato, about 1/4 pound
• 1 teaspoon finely chopped hot green pepper or 1/4 teaspoon hot dried red pepper flakes
• 1 tablespoon Dijon-style mustard
• 3 tablespoons red-wine vinegar
• 1/2 cup olive oil
• 2 teaspoons finely minced garlic
• 1/2 cup coarsely chopped chervil or half that amount of chopped parsley

1. Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler.
2. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
3. Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin.
4. Cut the pepper flesh into 1-inch pieces.
5. There should be about 3/4 cup.
6. Cut the onion into 1/4-inch cubes.
7. There should be about 3/4 cup.
8. Cut the tomato into 1/2-inch cubes.
9. There should be about 3/4 cup.
10. Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor.
11. Blend thoroughly.

sweet red pepper, red onion, red tomato, hot green pepper, mustard, redwine vinegar, olive oil, garlic, chervil

Taken from cooking.nytimes.com/recipes/2342 (may not work)