Heat up the broiler to 550 degrees. Put the bell peppers on a metal pan, and put them about three inches below the heat. Check them every minute or so. When the skins become black and blistered at the tops of the peppers, turn them with tongs. Repeat the process until the peppers are black over most of their exteriors. the
Remove the peppers and let them cool until you can handle them. Peel the thin, darkened skin off. Cut out the stem and pull out the seeds. Cut the peppers in half and remove the vane-like membranes inside. Chop the remaining soft red flesh finely.
Combine the roasted peppers with all the other ingredients in a bowl, thoroughly. Serve with toasted rustic bread or crackers.
