Once you’ve roasted the peppers, this sauce is quick and easy, and it lasts for days, perhaps weeks (we're still testing that), in the refrigerator.
Start by placing a roasted, cleaned pepper—or two or three or four—in your food processor. For each pepper, add one-half to one teaspoon of thyme (more if you have fresh or really love thyme). With the processor running, add a scant teaspoon of rice wine vinegar and a scant tablespoon of olive oil for each pepper, as well as a clove of garlic, if you like. Process to a smooth consistency. Taste for salt. If you need to thin the sauce because of the way you’re serving it, put in a bit of milk, but don’t overdo it.