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Roasted Red Pepper Remoulade

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Ingredients

  • 4 medium red peppers, cut in half and seeded

  • 1/3 cup olive oil, divided
  • 1/4 cup Domino® Organic Raw Cane Sugar
  • 1/4 cup mayonnaise
  • 2 teaspoon lemon juice
  • 3 teaspoon mined garlic
  • 1/2 ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

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Instructions
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Yields: 2 Cups

Step 1

Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper; set aside.

Step 2

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. 

Step 3

Remove pan from oven and cool until peppers are cool enough to handle.

Step 4

Peel off skins and place pepper in food processor with remaining ingredients. Pulse until smooth.

Step 5

Store in airtight container in refrigerator for up to one week.

Quick Tip
  • Place hot roasted peppers in a close paper bag or wrap in foil while cooling to facilitate peeling.
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