Real Recipes From Real Home Cooks ®

roasted red pepper velvet

Recipe by
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.

method Broil

Ingredients For roasted red pepper velvet

  • 2 lg
    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
    tabaso sauce

How To Make roasted red pepper velvet

  • 1
    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).
  • 2
    Remove peppers and peel blackened skin. Dice peppers.
  • 3
    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.

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