Great, versatile sauce from Messa Grill

Ingredients
4 grilled red bell peppers, peeled, seeded and chopped
1/2 small red onion, coarsely chopped
4 cloves roasted garlic, peeled
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree (can of chipotle peppers in adobe sauce)
Salt and freshly ground black pepper
1/2 cup canola oil or olive oil

Directions
Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.