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Red Pepper Aioli

Source of Recipe


The Seattle Times






List of Ingredients



• 1/2 large red bell pepper or 1 small red bell pepper, cut in half lengthwise
  
• 2 medium cloves garlic, peeled and forced through a press
  
• 1 Tbsp lemon juice
  
• 1/8 tsp cayenne pepper
  
• 1/4 tsp salt
  
• 3/4 cup light mayonnaise
  






Instructions



1. Put the bell pepper onto a baking sheet, skin-side up, and place on the highest rack of the oven under a hot broiler. Broil until the skin turns black. Remove from the oven and cover with a wet piece of paper towel. Let sit until cool enough to handle.
   
   
2. Remove the blackened skin, the seeds and membranes. Tear the red pepper into pieces and place in a food processor or blender; purée with the garlic. Transfer to a medium bowl.
   
   
3. Whisk in the lemon juice, cayenne and salt. Whisk in the mayonnaise, a little at a time, blending until smooth. Refrigerate until ready to use.
   
   Makes about 2/3 cup.
   
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   NOTE: The aioli is excellent as a dip for steamed or roasted asparagus or broccoli. Place a spoonful on top of seafood soup, such as bouillabaise.