Roasted Red Pepper Velvet Recipe

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Roasted Red Pepper Velvet

Cathy Gillespie


This can be made up to 4 days in advance. Great served with seafood. It can be tossed with cooked seafood for a sandwich filling or salad.

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2 large
red bell peppers
1/4 c
2 Tbsp
lemon juice
1 Tbsp
grated ginger
2 tsp
worcestershire sauce
1/4 tsp
1/2 tsp
black pepper
6 dash(es)
tabaso sauce

Directions Step-By-Step

Preheat broiler. Cut peppers in half, core and seed. Roast peppers, skin side up, until evenly blackened; put the peppers in a plastic bag, seal and let stand 15 minutes (allowing the steam to loosen the skins).
Remove peppers and peel blackened skin. Dice peppers.
In processor, combine mayonnaise, lemon juice, ginger, Worcestershire sauce, salt and pepper. Process 10 seconds to blend. Add roasted peppers, reserving 1/4 cup and process, pulsing on/off until peppers are coarsely chopped and sauce turns pink, about 6 seconds. Stir in reserved peppers and Tabasco; taste and adjust seasonings.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American