Preheat the broiler and raise the oven rack to 5 or 6 inches below the heat source.

Place the bell peppers on a baking sheet and drizzle evenly with oil. Sprinkle ½ tsp of the salt and pepper over them.  Broil until charred, about 15 minutes.  Flip the peppers over and broil, flipping every 5 minutes until completely charred, – minutes more. Remove them from the oven and let cool.

Remove and discard the charred skin, seeds and stems.  Tip: You can also put it in a paper bag for 15 minutes to let it sweat and easily remove the skin.

Transfer the peppers to a blender or food processor.  Add the mayonnaise, vinegar, the remaining 1 tsp of salt, hot sauce and the cayenne.  Blend until smooth.

Serve immediately or store in and airtight container in the refrigerator for up to 3 days.