Roasted Red Pepper Mayo
An easy summery sauce made with roasted red peppers, basil, and mayo...use this on everything from burgers to grilled chicken to grilled veggies, or as a dip or spread.
Servings: 4 Servings
Ingredients
- 1 red bell pepper
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh basil
- ½ cup mayonnaise
- Kosher salt and freshly ground black pepper
Instructions
- Turn a gas grill to medium-high and place the pepper directly over the flame. Cook, turning it with tongs as the underside blisters and chars, until the whole pepper is blistered. Place in a bowl and cover with a dishtowel until cooked. Peel off the skin, discard any seeds, and rib from the inside of the pepper. Coarsely chop the pepper. (You can also roast the pepper underneath the broiler on a rimmed baking sheet.)
- Combine pepper and garlic in a food processor and pulse to combine. Pulse in the basil and mayonnaise, then let the motor run until all is smooth and incorporated. Season with salt and pepper.
Notes
This mayonnaise-based sauce will last up to 2 weeks in a sealed container in the fridge.
Nutrition
Calories: 201kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 179mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1002IU | Vitamin C: 38mg | Iron: 1mg