1 bottle (12oz) fire toasted red peppers (or 2 peppers), drained and patted dry
1 clove garlic, chopped
1/2 cup Vegenaise or Mayo
1 teaspoon Balsamic vinegar
salt and fresh ground pepper, to taste
2 Tablespoons olive oil
In a food processor or blender, process the peppers and garlic until pureed. Add Vegenaise, vinegar, salt and pepper. Process and check for seasonings.
With machine running, slowly add olive oil to incorporate.