April 26, 2012
2 red bell peppers
1 cup mayonnaise
1. On a burner or under the broiler, roast the peppers until the skin is uniformly charred. Place the peppers in a paper bag or bowl. Close the bag or cover the bowl. Allow the peppers to steam until they become cool enough to handle. Remove the stems, skin and seeds, transfer to a blender or food processor and purée, or use a hand blender.
2. Meanwhile, transfer the mayonnaise to a medium bowl. Mix in the pepper purée and serve immediately or refrigerate for up to 5 days.