Char Pepper: Heat a dry skillet over medium high. Once a drop of water sizzles, add whole pepper to pan - do NOT rub oil on it. Cook and rotate until pepper blisters and starts to char on all sides.
Remove + let cool 10 minutes. Cut the pepper in half. Remove stem + seeds.
In a blender: Add tomatoes, yellow pepper, garlic, shallot, turmeric, 1/4 tsp pepper, and 2 tbsp water. Blend until very smooth.
Keep machine going and drizzle olive oil in until completely blended.
Transfer to a container and season with salt. Cover and chill for a few hours to let the flavors come together.