Lightly oil the surface of a large baking pan. Arrange the pepper, cut side down, in the pan and roast for 1 to 1 1/2 hours, or until their skins have blackened in spots and the peppers are tender. Remove the peppers from the oven and, when cool enough to handle, peel and discard the skins.
Put the peppers in the jar of a blender and add the remaining ingredients. Blend at medium speed for 1 to 2 minutes or until a smooth purée forms, pausing occasionally to scrape down the sides of the jar. Transfer the mixture to a small bowl. Cover and refrigerate until ready to use.
Make Ahead: Though it's best made the day of use, this paste can be made a day or two ahead and stored, tightly covered, in the refrigerator.
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