Ingredients:

3 large red bell peppers
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
4 large fresh basil leaves, torn
2 teaspoons sherry vinegar
½ teaspoon salt
1/8 teaspoon black pepper

Directions:

Preheat broiler. Line rack of broiler pan with foil.

Cut bell peppers in half; remove and discard seeds. Place peppers, cut side down, on prepared pan. Broil 5 inches from heat, without turning, until skin is blackened, about 10 minutes. Transfer peppers to large zip-close plastic bag; seal and let steam 10 minutes.

When cool enough to handle, peel peppers and cut into large pieces; transfer to food processor.

Heat oil in small skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add garlic and all remaining ingredients to food processor and puree. Use or refrigerate in covered container up to 2 days.