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1
Halve the peppers and remove all seeds and membranes. Press them flat with your hand and lay them on a foil-lined, rimmed baking sheet.
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2
Place the garlic cloves on the baking sheet.
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3
Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 15 minutes.
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4
Once the skin has blackened, remove from the oven and place in a large zip bag to steam (10 minutes).
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5
Preheat a large pot to medium heat. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft.
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6
Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves out of the peels into the pot.
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7
Then peel the charred skin off each pepper half and place it in the pot.
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8
Reduce the heat, cover and cook another 20 minutes. Remove the bay leaves and thyme sprigs. Then, using a hand-held immersion blender or standard blender, blend until smooth. (Note: if using a blender, be sure to remove the plug on the lid and cover with a kitchen towel-this with allow the heat to vent without a big mess!)
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9
Add the vinegar and salt again if needed.
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10
Serve with extra thyme leaves. (In the photos I thinned out a little plain Greek yogurt with milk to make a fancy swirl on top. Pretty, but not necessary.)
