Annie Kachajian's Famous Hot Roasted Pepper Sauce

Description

3 Green Peppers (Large)
3 Red Peppers (Large)
3 Italian Hot Peppers (optional)
Salt, pepper, & garlic powder to taste
1 tsp dried dill
1 tbsp olive oil
1 small can Hunt's tomato sauce and add 1 small can of water

Roast peppers. Peel the black off and slice. Add balance of ingredients. Bring mixture to a simmer and cook 15 minutes. Makes about a quart. Does not freeze well, but will stay in the refrigerator 2 - 3 weeks.