1/4 cup red wine
1 cup white wine
1 (4 ounce) can roasted red peppers
2 teaspoons olive oil
1 cup chopped onion
1 (1 ounce) square unsalted butter
1 cup finely chopped celery
1 (1 ounce) square unsalted butter
1 teaspoon salt, or to taste
1 cup chopped fresh parsley
1 cup finely chopped green onions
In a medium bowl, mix red wine, white wine, roasted red peppers, olive oil, onion, butter, celery, parsley, and green onions. Cover and refrigerate at least 1 hour.
Cut into 4 squares.