Fire roast the peppers over range-top burners until the skins are blistered and charred. Place the peppers in a small stainless steel bowl and cover it with film. Allow the peppers to cool for about 30 minutes. Wearing gloves and working on a cutting board, remove the stem end from the peppers and discard. Split the peppers in fourths lengthwise, following the contour of the pith and ribs. Remove the seeds and core and discard. Lay the pepper quarters flat, skin-side up. Using a paring knife alongside a paper towel, scrape the blistered skins in rows to remove the charred exterior and wipe your paring knife clean with the paper towel to keep your work surface clean. When the skins have been removed, use a clean paper towel to dab char specks from the peppers.
Cut the peppers into fajita style strips and reserve. Note: Reserve 5 oz. of each color of peppers strips. The rest will go into the sauce.
Strain the residual pepper jus from the bowl and save for puréeing.
In a small saucepan over medium heat, add the oil.
Once it begins to shimmer, add the shallots and garlic and sweat down.
Deglaze with white wine, then add the paprika and reduce the liquid by half.
Transfer to a Vitamix blender with the tomatoes and 9 oz. of the red pepper strips.
Purée until smooth, drizzling in the reserved pepper jus and water until you reach the desired sauce consistency.
Place the sauce in a squeeze bottle, and portion the peppers into 3 oz. portions. (You should have about 22 oz. of sauce and 15 oz. of red, yellow and orange pepper strips).
Each order gets roughly 4 oz. of the sauce and 3 oz. of the peppers.