Friday, December 6, 2013

Roasted Red Pepper Aioli

… or as it’s known at my house—Magic Sauce!  This recipe for Roasted Red Pepper Aioli is easy to whip up at a moment’s notice, and is infinitely customizable.  Like it spicy?  Add some hot sauce of your choice, or a spoonful of adobo sauce from a jar of chipotle peppers.   Depending on my mood and what else I have laying around, this aioli also gets a few shakes of smoked paprika, or a half a teaspoon of ground cumin.  Mix it up in your blender, taste it, and then see where you want to take it.
We eat this on roasted asparagus.  My husband dips steamed broccoli in it.  I love it on oven-roasted sweet potato fries.  And it’s the best sandwich spread in the world!  Try it in place of regular mayonnaise on your next turkey sandwich or veggie wrap and you’ll ditch that jar of Miracle Whip for good!
Roasted Red Pepper Aioli
  • 2 cloves garlic
  • 1/2 cup roasted red peppers from a jar, drained and patted dry (or roast your own!)
  • juice of half a lemon
  • 1/4 teaspoon salt or more to taste
  • 1/3 cup mayonnaise (make your own!  Or use store-bought, but not low-fat mayo)
  • optional:  paprika, cumin, hot sauce
  1. In a blender or small food processor, blend together the garlic, red pepper, lemon juice and salt until almost smooth.  Add the mayonnaise and optional ingredients and blend again.  Keep refrigerated.

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