Red pepper sauce 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 7-oz. jar roasted bell peppers - drained, chopped |
| 1 | cup | Reduced-calorie mayonnaise (I use real mayo) |
| 2 | tablespoons | Chopped fresh parsley |
| 2 | eaches | Large garlic cloves - chopped |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Fresh lemon juice |
Directions
Puree all ingredients in food processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
This is a great sauce with crab cakes; another suggested use is a spread for turkey sandwiches. We also use plain old roasted red bell peppers (homemade or the ones in a jar) on sandwiches; it really adds a nice flavor.
Source: Bon Appetit - November, 1994 Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 04-14-95