4 red bell peppers 2 poblano peppers 2 Anaheim peppers 1/2 cup extra-virgin olive oil, divided 4 small shallots, thinly sliced into rings 3 cloves garlic, thinly sliced Pinch chile flakes, or to taste Bouquet garni (a couple of sprigs of thyme, bay leaf and parsley stems tied together) 1/2 cup red wine vinegar 2 tomatoes, peeled, seeded and chopped 1 cup chicken broth (fish or vegetable broth can be substituted)

Step 1 Roast the peppers: Place the red bell, poblano and Anaheim peppers on a rack over the flame of a stove-top burner (the restaurant chars the peppers using a blowtorch). Roast the peppers, turning to quickly char and blacken the skin on all sides (while the skin will char, the flesh should not cook); this will need to be done in batches until all of the peppers are done. When the peppers are cool enough to handle, rub the charred skin off of the peppers using kitchen or paper towels. Seed the peppers and cut each into strips. Set aside.

Step 2 In a saucepot, heat one-fourth cup olive oil over medium heat. Add the shallot and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the chile flakes and bouquet garni, along with a pinch of salt, and stir well.

Step 3Add the red wine vinegar to the pan and increase the heat to high. Cook until the vinegar is reduced completely, 3 to 5 minutes.

Step 4Add the julienned peppers, stirring to coat them completely with oil. Season with a pinch of salt and reduce the heat. Stir in the tomatoes and season with another pinch of salt. As the tomatoes cook, they will release their juices to form a sauce.

Step 5Stir in the broth and bring the sauce to a simmer, cooking just to marry the flavors (the vegetables should keep their crunch).

Step 6Remove from heat and strain the escabeche through a colander. Spread the escabeche vegetables out onto a rimmed baking sheet to cool quickly (refrigerate if making a day in advance). Place the sauce back in the pan over medium-high heat and reduce by half. Remove from heat and, using an immersion blender, slowly emulisfy the sauce while adding the remaining one-fourth cup olive oil.

Step 7Cool the sauce completely and refrigerate until needed. The sauce is best made a day in advance to give the flavors time to marry.

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