Spread this roasted red pepper mayonnaise on grilled chicken or grilled pork sandwiches. It is also quite good on grilled zucchini. Source: EatingWell Magazine, July/August 1996

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Blot dry the roasted red pepper. Chop to a paste and stir into mayonnaise. Mash garlic to a paste and add to the mayonnaise along with scallions, tomato paste, lemon juice and cumin.



Tip: To oven-roast bell peppers: 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

Nutrition Facts

31 calories; total fat 2.1g 3% DV; saturated fat 0.5g; cholesterolmg; sodium 131mg 5% DV; potassium 35mg 1% DV; carbohydrates 3.3g 1% DV; fiber 0.4g 1% DV; sugar 2g; protein 0.2g; exchange other carbs; vitamin a iu 484IU; vitamin c 20mg; folate 7mcg; calcium 3mg; ironmg; magnesium 2mg; thiaminmg.