Roasted Red Pepper Mayo
This recipe makes 25 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 17 |
| pro | 0 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 32 mg |
| % RDI: | - |
| vit A | 4 |
| vit C | 27 |
| folate | 1 |
Ingredients
Preparation
Place red peppers on greased grill over medium-high heat; close lid and cook, turning frequently, for about 20 minutes or until blackened and charred all over. Let stand just until cool enough to handle. Peel and seed peppers.
In food processor, pur?peppers. Add mayonnaise, vinegar and hot pepper sauce; pur?until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)
Source : © CanadianLiving.com
- Keywords : Condiments/sauces; Red pepper; Mayonnaise; Grill/Barbecue;
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