Roasted Red Pepper Remoulade
- 4 medium red peppers, cut in half and seeded
- 1/3 cup olive oil, divided
- ¼ cup Domino® Organic Raw Cane Sugar
- ¼ cup mayonnaise
- 2 teaspoon lemon juice
- 3 teaspoon mined garlic
- ½ ground cumin
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper; set aside.
Rub peppers with olive oil and place on prepared baking sheet skin side up. Roast 30 minutes. Peppers should have blackened skins and be soft.
Remove pan from oven and cool until peppers are cool enough to handle.
Peel off skins and place pepper in food processor with remaining ingredients. Pulse until smooth.
Store in airtight container in refrigerator for up to one week.
Place hot roasted peppers in a close paper bag or wrap in foil while cooling to facilitate peeling.