roasted red pepper velvet
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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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method
Broil
Ingredients For roasted red pepper velvet
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2 lgred bell peppers
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1/4 cmayonnaise
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2 Tbsplemon juice
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1 Tbspgrated ginger
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2 tspworcestershire sauce
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1/4 tspsalt
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1/2 tspblack pepper
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6 dashtabaso sauce
How To Make roasted red pepper velvet
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1Preheat 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).
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2Remove peppers and peel blackened skin. Dice peppers.
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3In 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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