Roasted Red Pepper Velvet

Roasted Red Pepper Velvet Recipe

No Photo

Have you made this?

 Share your own photo!

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.

☆☆☆☆☆ 0 votes


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

How to Make Roasted Red Pepper Velvet


  • 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).
  • 2Remove peppers and peel blackened skin. Dice peppers.
  • 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.

Printable Recipe Card

About Roasted Red Pepper Velvet

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