Makes about 1 cup

2 red bell peppers
3 teaspoons olive oil
1 teaspoon white wine vinegar
coarse salt and pepper to taste

Preheat oven to 375 degrees. Rub peppers with 2 teaspoons olive oil. Place them on a baking sheet and roast for 25 minutes or until almost charred.
Remove and place in plastic container with a lid to steam and cool. When cool enough to handle, push off the skins and remove stems and seeds.
Place peppers in food processor fitted with metal blade and puree along with the vinegar, 1 teaspoon olive oil, and 3 teaspoons water. Season to taste.