ROASTED RED PEPPER VELVET
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.
Provided by Cathy Gillespie @circlemoon8
Categories Other Sauces
Number Of Ingredients 8
Steps:
- 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).
- Remove peppers and peel blackened skin. Dice peppers.
- 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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