Roasted Pepper-Caper Aioli

  • Servings: Makes about 1 cup

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  • 1 red bell pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons drained capers
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper

How to make this recipe

  1. 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.

  2. 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.

Contributed By Published March 2002

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