Roasted Red Pepper and Garlic Aioli Sauce

Ingredients

• 1 jar roasted red peppers or 2 freshly roasted red peppers
• 1 T garlic puree or minced garlic
• 1/2 cup mayo
• 3 T extra-virgin olive oil
• Sea salt and fresh ground black pepper to taste

Directions

1. If you’re starting with fresh peppers, roast and peel them according to the recipe instructions for freshly roasted red peppers. If you’re using jarred peppers, set them in a colander in the sink and allow them to drain for a few minutes. Pat both sides with a double thickness of paper towels, getting them as dry as you reasonably can.
2. Cut the peppers into rough pieces.
3. Add the chopped peppers and garlic to a food processor fitted with the steel blade. Process for about 20-30 seconds, until the mixture is finely pureed.
4. Add the mayo and pulse about 8-10 times, stopping to scrape the bowl with a rubber scraper as needed, until it is fully incorporated with the peppers.
5. With the processor running, pour in the olive oil through the feed tube, adding it 1 T at a time and blending briefly after each addition.
6. Taste the sauce and season it with sea salt and freshly ground black pepper.
7. This sauce is best after it has chilled for an hour or two, when it will become a little thicker.