Roasted red pepper sauce

From the Foster's Market Cookbook, page 217:

2 roasted red bell peppers, peeled, cored, and seeded (roast your own or use a small jar, drained)
3 garlic cloves
6 fresh basil leaves or a bit of dried basil (maybe around a teaspoon)
1/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
Salt & pepper to taste

Puree the peppers, garlic, and basil in a food processor until smooth. Slowly add the olive oil down the feed tube, with the motor running, until all oil is incorporated. Add the vinegar and lemon juice and process until combined. Season with salt and pepper. Can be refrigerated for up to one week, according to Sarah ... but it never lasts that long in my house.