This versatile dip of roasted red peppers, raisins, and capers can be spread onto grilled flatbread, used as a sandwich condiment, or spooned over grilled chicken.
Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl,and cover with plastic wrap. 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.
Dip can be refrigerated for up to 1 day.