Step 1: Preheat grill to high.
Step 2: Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
Step 3: Transfer to a plate and let cool.
Step 4: Scrape off the burnt skin. It's okay if you don't get all of it.
Step 5: Stem and seed the pepper, and cut into 1" pieces.
Step 6: Place pieces in a food processor or blender.
Step 7: Add all remaining ingredients.
Step 8: Puree to a smooth paste.
Step 9: You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
Step 10: Serve at room temperature.
Step 11: Can be stored, covered and refrigerated, for up to 1 week.
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