Roast red peppers directly over a gas flame, turning occasionally, 11 minutes or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag; seal bag, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Mince peppers.
Stir together peppers and next 7 ingredients in a large bowl. Cover and chill at least 1 hour or up to 3 days.
If you don't have a gas cooktop with an open flame, broil peppers on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until peppers look blistered.
Southern Living Off the Eaten Path; Blow Fly Inn, Gulfport, Mississippi