Roasted Red Pepper Puree

Turn on the broiler. Core and halve the bell peppers. Remove the seeds and set the peppers, cut sides down, on a rimmed baking sheet.

Broil the peppers about 8 inches from the element, watching them carefully, for 10 minutes or until they are charred and blistered all over. Transfer the peppers to a bowl, cover it with plastic wrap, and set them aside for 20 minutes.

Meanwhile, in a skillet, heat the oil. Cook the onion over medium heat, stirring often, for 10 minutes or until the onion softens. Add the garlic, balsamic vinegar, crushed pepper, salt and black pepper.

When the peppers are cool, use a paring knife to peel off and discard the charred skins. Transfer the pepper and the onion mixture to a food processor. Pulse the mixture until it is pureed.

Transfer to a bowl, cover, and refrigerate for 1 hour for the flavors to mellow. Or transfer to a plastic container and refrigerate for up to 5 days.