Preheat oven to 400°F. Place chili peppers on rimmed baking sheet; coat peppers with cooking spray. Roast 20 minutes until skins are charred and blistered. Place peppers in large food-safe plastic bag. Close bag; let stand 10 to 12 minutes or until cool enough to handle. Remove and discard skins, stems and seeds from peppers.
Add peppers, garlic and lemon peel to food processor or blender container. Pulse on and off for 30 seconds. While processor is running, slowly add oil. Add lemon juice, salt and pepper; pulse on and off until smooth.
Pour sauce into small bowl; cover and refrigerate until ready to use.
Nutrition information per serving: 33.9 Calories; 30.6 Calories from fat; 3.4g Total Fat (0.5 g Saturated Fat; 2.5 g Monounsaturated Fat;) 0 mg Cholesterol; 55.4 mg Sodium; 0.9 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.2 g Protein; 0.1 mg Iron; 0.1 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0.1 mcg Selenium; 1.1 mg Choline.