Roasted pepper mayo sauce
- Red Bell Peppers1-22 parts
- Neutral oila drizzlefor roasting peppers
- Saltto taste
Step 1: Roast & peel the peppers
Slice the peppers in half and remove any core, seeds, or stems. Sprinkle the interior lightly with salt, then barely coat the exterior in a thin layer of oil.
Arrange the peppers cut side down on a sheet tray, and slide under a set to high for 5 minutes or until the skin is & wrinkly.
Remove the charred peppers from the oven and put them into a sealed container to and finish softening, about 3-5 minutes.
While still warm, remove the skin from the peppers, which should now peel away more easily.
Step 1: Roast & peel the peppers
Roasted pepper mayo sauce
- Red Bell Peppers1-22 parts
- Neutral oila drizzlefor roasting peppers
- Saltto taste
Slice the peppers in half and remove any core, seeds, or stems. Sprinkle the interior lightly with salt, then barely coat the exterior in a thin layer of oil.
Arrange the peppers cut side down on a sheet tray, and slide under a set to high for 5 minutes or until the skin is & wrinkly.
Remove the charred peppers from the oven and put them into a sealed container to and finish softening, about 3-5 minutes.
While still warm, remove the skin from the peppers, which should now peel away more easily.