Preheat oven to high broil setting. Slice the red bell pepper in half down the middle, beginning at the stem, and place skin side up on a large baking sheet. Place in the oven beneath the broiler, about 12 inches from the heating element, and roast for about 15 minutes or until the skins blacken and bubble.

Remove from oven and cool enough to handle and peel away the skins, stems, and seeds. Add the roasted red pepper with the remaining ingredients to a food processor and process until smooth. Refrigerate for at least 1 hour to allow flavors to meld. Store in refrigerator for up to 1 week.