Roasted Red Pepper Velvet

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Roasted Red Pepper Velvet

 

2 large red bell peppers, roasted or two 7-oz jars whole roasted pepper

3/4 cup regular or reduced-calorie mayonnaise or veganaise

2 tablespoons freshly squeezed lemon juice

1 tablespoon grated fresh ginger

2 teaspoons worcestershire sauce

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 drops Tabasco sauce more to taste

 

Cut the roasted peppers into 1-inch dice.

In a food processor fitted with a steel blade, combine the mayonnaise, lemon

juice, ginger, Worcestershire sauce, salt and pepper. Process 10 seconds to

blend.

Set aside 1/4 cup of the roasted pappers and add the rest to the food

processor. Process, pulsing on and off, until the peppers are coarsely chopped

and the sauce turns pink, about 10 seconds. Stir in the reserved peppers and

Tabasco; taste and adjust seasonings. You may also make the sauce by hand by

stirring all ingredients together.

Cover with plastic wrap or transfer to a sealed container until ready to use.

 

 

 

 

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