Ingredients for Roasted Pepper Caper Aioli
- Red Bell Pepper
- 1/2 cup mayonnaise
- 2 tablespoons drained capers
- Flat Leaf Parsley
- Fresh Lemon Juice
- Salt & Freshly Ground Black Pepper
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How to Make Roasted Pepper Caper Aioli
- Preheat your broiler. Place 1 large red bell pepper directly on the oven rack and broil for 8-10 minutes, turning occasionally, until the skin is blackened and charred on all sides.
- Transfer the pepper to a bowl, cover tightly with plastic wrap, and let steam for 5 minutes. This will make peeling much easier.
- Once cool enough to handle, peel off the charred skin and remove the stem, seeds, and membranes. Finely chop the roasted pepper.
- In a medium bowl, combine the chopped roasted pepper (about 1/2 cup) with 1/2 cup mayonnaise, 2 tablespoons drained capers, 1 tablespoon chopped fresh parsley, and 1 tablespoon fresh lemon juice.
- Season generously with salt and freshly ground black pepper to taste. Start with 1/2 teaspoon of each and adjust according to your preference.
- Taste and adjust seasoning as needed. The flavors will meld beautifully if you let it sit for at least 15 minutes before serving.
- Serve immediately or refrigerate for up to 3 days. The aioli will thicken slightly as it chills.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
51g
Fat
29g
Carbs
12g
