Pelletier Past Party -- Roasted Red Pepper Sauce

Here is the recipe (or a close approximation, since I didn't work from one):

2 jars roasted red peppers
1 small tin of anchovy fillets (I used about 3/4 of the tin)
1/4 good extra virgin olive oil
1 1/3 c. (approximately) pine nuts, toasted
1 shallot, diced
1 tbsp. balsamic vinegar
2 tbsp. water or more if consistency gets too thick

Add all ingredients to your food processor or blender.  Serve cold or room temp as a dip or warm as a sauce.  Enjoy with friends!