Roasted Red Pepper Dipping Sauce
 
3 medium sweet red peppers
2 tbsp. butter
1 med. onion, finely chopped
1 large clove garlic, finely chopped
2 tbsp. red wine vinegar
salt and pepper

Grill peppers over hot barbecue until blistered and charred on all sides. Place in a paper bag, close and let stand 10 minutes.

In a small saucepan, melt butter; stir in onion and garlic. Cover and cook over medium-low heat for 5 minutes or until onion is soft & transparent. Peel, halve and seed peppers. Chop finely and add to pan. Cover and cook 10 minutes or until peppers are very soft, stirring often. Add vinegar, salt and pepper. Pur�e in a blender or food processor until smooth and thick. Transfer to a bowl and serve warm as a dipping sauce.

Store leftover sauce in a covered container in the fridge for up to 2 days.

Makes about 1 1/4 cups.