Roasted Red Pepper Dressing

recipe adapted from Smitten Kitchen
I found this recipe as part of a pea pasta salad. I made twice as much as it called for and made a giant pasta salad later with all the extra CSA veggies I had hanging around. This dressing was pretty darn tasty. I slow roasted the peppers in the oven (350 deg for one hour - giving them a quarter turn every 15 minutes or so) as recommended for the original recipe and it was totally worth it.

-2 roasted red peppers (skinned and seeded)
-4 tbsp red wine vinegar
-1/4 cup chopped onion

-up to 1/4 cup olive oil

-salt and pepper to taste

Puree roasted peppers, vinegar, onion until smooth in blender or food processor. Stream in oil with machine on if possible or just add a bit at a time and blend until you have a good consistency. Add salt and pepper to taste. More vinegar can be added for a more tangy dressing. I stored mine for a week in the fridge and had no problem, not sure exactly how long it will last.

Makes about 2 cups of dressing.