Makes about 1 cup
2 red bell peppers
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.
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.