Roasted Red Pepper Velvet

Roasted Red Pepper Velvet

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Cathy Gillespie

By
@circlemoon8

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.

Rating:

☆☆☆☆☆ 0 votes

Method:
Broil

Ingredients

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

How to Make Roasted Red Pepper Velvet

Step-by-Step

  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.

Printable Recipe Card

About Roasted Red Pepper Velvet

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




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