Roasted Red Pepper Dressing

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

Cut the peppers in half from top to bottom; remove the stem seeds and ribs then place the peppers cut-side-down onto the prepared baking sheet.

Cook under the preheated broiler until the skin of the peppers has blackened and blistered about 5 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool about 20 minutes. Once cool remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar olive oil and salt; process until smooth.