Grill the peppers over open flame until peppers are blistered. Place the peppers in a heavy-duty plastic storage bag; seal and let stand 10 minutes to loosen the skins. Peel the peppers, remove and discard the seeds, and chop the peppers.
Combine the peppers with all other ingredients. Pour over a log of goat cheese. Serve with crostini or other sturdy crackers.