Roasted Red Peppers


  • 4 red peppers
  • 1 large onion or 3 shallots, peeled and cut in chunks
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 1/2 tsp red wine vinegar
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper


  • Preheat oven to 425
  • Line baking tray with parchment paper
  • Cut the peppers in quarters and remove seeds
  • Place on the tray with onion and garlic
  • Toss with remaining ingredients
  • Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown
  • Remove from oven and set aside to cool
  • Place all ingredients, including the oil from the pan, into a food processor
  • Blend for a couple of minutes until smooth
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