roasted red pepper velvet
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.
No Image
prep time
cook time
method
Broil
yield
Ingredients
- 2 large red bell peppers
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon grated ginger
- 2 teaspoons worcestershire sauce
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 6 dashes tabaso sauce
How To Make roasted red pepper velvet
-
Step 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).
-
Step 2Remove peppers and peel blackened skin. Dice peppers.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes