Roasted Red Pepper Sauce

I came up with this sauce when my brother requested a sauce for his pasta, and after giving him way too many options, he settled for roasted red pepper. I made this sauce up as I went along, so amounts may not be precise. Just taste and add what you think it needs! It makes about two cups and is delicious on pasta garnished with fresh parsley or cilantro. 

Roasted Red Pepper Sauce
2 large red bell peppers
1/4 large white onion, diced
1 stalk garlic scape, thinly sliced (straight from my garden)
2 Tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 cup vodka (or red wine, or whiskey)
2 Tablespoons balsamic vinegar
up to 2 cups water, as needed
1/4 cup ketchup
2 teaspoons yellow mustard
1 tablespoon pickling liquid (pickle juice)
1 Tablespoon Worchestershire sauce
2 Tablespoons olive oil

Roast the red peppers. There are several ways to do this. I like to leave them whole, intact, but you can halve them and/or remove seeds and stems first if you like. You can also leave all the seeds in for the sauce for a spicier flavor.
#1 Burner - Roast red peppers over a hot burner until skin is blistered.
#2 Open Flame - Roast red peppers over a gas burner, barbecue, or with a b low torch to blacken the skin quickly.
#3 Oven - Roast peppers at a high temperature in the oven until skin is colored and peppers are very soft.
I prefer the oven method if I have the time, as that allows the roasted flavor to penetrate through the entire pepper and not just on the surface. 

Cool peppers. They can be done the day before and refrigerated overnight. Peel off the skin, and remove stems and seeds if required. Dice. Catch and reserve any juices.

Sweat the onions in the oil in a medium saucepan over medium heat until softened. Stir in the spices and saute until aromatic. Add in the garlic scapes. When mixture is beginning to look dry, stir in the peppers. Deglaze with the vodka until au sec. Blend with a handheld immersion blender to desired consistency. Stir in remaining ingredients, including as much water as needed to reach desired consistency. Bring to a boil. The longer this sauce simmers, the better, just keep in mind it will reduce more as well.