Roasted Red Pepper Dip
This flavourful dip serves as both a great appetizer for dunking bread or vegetables and also doubles as a zesty pasta sauce for a meal

1/2 cup Bread crumbs
2 large Red peppers
1/2 cup Red onion
1 teaspoon Red pepper flakes
2 cloves Garlic
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Red Wine
1 tablespoon Red wine vinegar or Apple cider vinegar
1/4 cup Highwood Crossing Canola Oil

Char the whole peppers on the open flame of your BBQ or gas oven, turning occasionally until the skin blisters and turns black (or in a 350°F oven on a baking sheet. Oiling the peppers lightly and roasting until the skins are blistered)

Remove the seeds and stem being careful to reserve the juice and the skin in doing so. In a food processor or blender, purée the peppers, bread crumbs, read onion, chili flakes, garlic, salt and pepper. Slowly add the red wine, red wine vinegar and oil. Taste for seasoning and adjust if necessary.