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1.
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Preheat the broiler.
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2.
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Place the bell peppers on the baking sheet and set on the rack closest to the broiler unit.
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Broil the peppers for 6 to 8 minutes, turning them as necessary, until the skins are puffed and blackened on all sides.
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3.
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Remove the bell peppers from the broiler, place them in a bag, and seal the bag immediately.
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Allow the peppers to steam for 10 minutes.
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When they are cool enough to handle, slip off the skins and remove the stems and seeds.
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Rinse the bell peppers, pat dry, and set aside on paper toweling.
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4.
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While the bell peppers cool, heat the oil in the saucepan over medium heat and saute the onion until it is translucent, 3 to 4 minutes.
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Raise the temperature to high, add the tomato juice, and simmer until the juice has reduced by half, about 3 minutes.
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5.
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Transfer the bell peppers, tomato juice, and onion to the bowl of the food processor fitted with the steel blade.
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Process until the sauce is smooth.
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Add the horseradish, vodka, lemon zest, and juice, and pulse three times to incorporate the ingredients.
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Season the sauce with salt and pepper to taste.
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Put this smoky-flavored, radiantly colored sauce in a deep serving dish and pass it.
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The sauce can be made a day in advance, covered, and refrigerated.
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Bring it to room temperature before serving.
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10 minutes
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15 minutes
