3 tablespoons salt-packed capers, rinsed well and drained
1½ teaspoons coarsely chopped fresh oregano
Coarse salt
Red-wine vinegar
Instructions
Roast peppers in a 450 degree oven or under the broiler, turning occasionally, until skin is charred all over. Transfer to a heatproof bowl, and cover with plastic wrap. (This steams the peppers and softens the skin.) Let stand until cool enough to handle. Peel and seed peppers.
Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.
Recipe by forkbelly.com at http://forkbelly.com/roasted-red-pepper-tapenade/