Roasted Red Pepper Puree

• 2 red peppers, approximately 1/2 pound each, or slightly less
• 1 tablespoon dry white wine
• 1/4 teaspoon vinegar, preferably balsamic vinegar or red-wine vinegar
• Salt to taste if desired
• Freshly ground pepper to taste

1. Roast and peel the peppers over a gas flame or under a broiler.
2. Cook, turning the peppers as they start to char.
3. They should be charred on all sides, top and bottom.
4. Remove the peppers and drop them into a paper bag.
5. Let stand until cool enough to handle or peel them under cold running water.
6. Discard the peel.
7. Cut away and discard the core and veins.
8. Scrape away and discard the seeds.
9. Cut the flesh of each pepper into cubes and put the cubes into the container of a food processor or, preferably, an electric blender.
10. Add the wine, vinegar, salt and pepper.
11. Blend as thoroughly as possible.
12. Pour and scrape the mixture into a saucepan.
13. Bring to the simmer, stirring, before using.

red peppers, white wine, vinegar, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2394 (may not work)