Made a VERY simple sauce last night. Roasted the peppers in a clay casserole with lid and an onion and 4 cloves of garlic in tin foil. When they were adequately roasted I trimmed and threw all into the processor with salt, pepper, and white vinegar and blended until smooth.
DEFINITELY a jalapeno sauce. Really nice pepper flavor, and only a wee bit of kick.
You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.