Roasted Pepper-Caper Aioli

Contributed by Andrew DiCataldo

Roast the pepper under the broiler, until charred all over, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel and finely chop the pepper.
In a small bowl, mix the roasted pepper with the mayonnaise, capers, parsley and lemon juice. Season with salt and pepper and serve.

Make Ahead The aioli can be refrigerated for up to 3 days.