That looks like about the same recipe. And the color of yours is just like mine. I blister the peppers in a cast iron skillet. I made tartar sauce with it a while back and figured it would be great on Hot Dogs so i made a batch a couple days ago. The consistency changes each day for about three days. Its great like I said with cream cheese. I bet it would be good on Steak like a chimichurri or on potato skins.  I did not hydrate the peppers….Russ