Spicy roasted pepper sauce

Yield: 1 Servings

Measure Ingredient
3 Garlic cloves; peeled
2 Jalapeños
2 tablespoons Fresh orange juice
2 tablespoons Lime juice
1 teaspoon Kosher salt
4 tablespoons Red bell pepper; chopped
4 cups Low-fat mayonnaise
¼ cup Frozen passion fruit purée; thawed

Roast garlic and jalapeños on a flat-top grill or in a skillet over medium-high heat until golden, about 3 minutes. Remove and set aside to cool.

Combine cooled garlic mixture with juices, salt and bell pepper in a blender and purée until very smooth. Combine in mixing bowl with mayonnaise and passion fruit purée; mix well until a uniform color. Serve with Snapper Cakes or other appetizers. Makes 1 to 1-½ quarts.

>From the Chronicle by Lou Parris <lbparris@...> on Aug 06, 1997 Recipe by: Solero Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Aug 08, 1997

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