Roasted Red Pepper Aioli Recipe By Tasty

ROASTED RED PEPPER AIOLI RECIPE BY TASTY

Roasted Red Pepper Aioli Recipe by Tasty image

Here's what you need: mayonnaise, red pepper, Frank's Red Hot Original, salt, potato chip

Provided by Griffin Bohen-Meissner

Categories Sides

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 cup mayonnaise
½ cup red pepper, roasted
1 tablespoon Frank's Red Hot Original, plus 1 clove of garlic, minced
½ teaspoon salt
potato chip, for serving

Steps:

Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
Process for 1 minute or until completely smooth. Serve with potato chips.
Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

ROASTED RED PEPPER AIOLI

Roasted Red Pepper Aioli image

A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.

Provided by REBECCADK

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 20

Number Of Ingredients 8

Ingredients

2 whole roasted red peppers
⅔ cup fresh basil leaves
2 tablespoons lemon juice
3 cloves garlic, peeled and halved, or more to taste
1 ½ cups light mayonnaise (such as Hellmann's® Light)
2 teaspoons white sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g

ROASTED RED PEPPER AïOLI

Roasted Red Pepper Aïoli image

Provided by Rebecca Miller French

Categories Condiment/Spread Food Processor Egg Vegetable No-Cook Condiment Bell Pepper

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

2 large egg yolks
2 tablespoons Dijon mustard
2 teaspoons lemon juice
6 ounces roasted and peeled red peppers
1/2 cup grape-seed oil
1/2 cup olive oil
Sea salt and freshly ground black pepper to taste

Steps:

1. Combine the first 4 ingredients in a food processor.
2. Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
3. Season with the salt and pepper and keep cold until serving.

ROASTED RED PEPPER AIOLI RECIPE BY TASTY

Roasted Red Pepper Aioli Recipe by Tasty image

Here's what you need: mayonnaise, red pepper, Frank's Red Hot Original, salt, potato chip

Provided by Griffin Bohen-Meissner

Categories Sides

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 cup mayonnaise
½ cup red pepper, roasted
1 tablespoon Frank's Red Hot Original, plus 1 clove of garlic, minced
½ teaspoon salt
potato chip, for serving

Steps:

Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
Process for 1 minute or until completely smooth. Serve with potato chips.
Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

PROSCIUTTO-WRAPPED SCALLOPS WITH ROASTED RED PEPPER AIOLI

Prosciutto-Wrapped Scallops With Roasted Red Pepper Aioli image

This recipe is taken from BHG Ultimate Appetizer Cookbook. I have not tried it yet, but it sounds delicious.

Provided by DailyInspiration

Categories < 60 Mins

Time 45m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

10 scallops, extra large (fresh or frozen)
10 prosciutto, slices thin and halved lengthwise
20 basil leaves, fresh (medium size)
pepper, to taste
1/2 cup roasted red pepper, drained
2 garlic cloves, chopped
1/3 cup mayonnaise
2 tablespoons olive oil
salt and pepper

Steps:

Thaw scallops, if frozen. Halve scallops. Soak twenty 6-inch wooden skewers in water for 30 minutes, and drain. Meanwhile, preheat broiler. Rinse scallops, pat dry with paper towels. Lay prosciutto strip with a medicum basil leaf, add a scallop half. Starting from a short end, roll up each prosciutto strip around scallop. Thread each appetizer onto a skewer; Sprinkle with pepper.
Place half of the skewers on a lightly greased unheated rack of a broiler pan. Broil 4-5 inches from the heat for 4-6 minutes or until scallops are opaque, turning once. Repeat with the remaining skewers. Serve with Roasted Red Pepper Aioli for dipping, if desired.
Aioli: In a blender or food processor, combine 1/2 cup bottled roasted red bell peppers, drained, and 2 cloves of garlic chopped. Cover and blend or process until nearly smooth. Add 1/3 cup mayonnaise. Cover and blend until smooth. With blender or processor running, gradually add 2 tablespoons of olive oil through the opening in lid or the feed tube, until smooth. Transfer to a small bowl. Season with 1/8 teaspoons salt and a dash of black pepper. Cover and chill for up to two days. Makes about 1 cup.

Nutrition Facts : Calories 34, Fat 2.7, SaturatedFat 0.4, Cholesterol 2.8, Sodium 105.3, Carbohydrate 1.5, Fiber 0.1, Sugar 0.3, Protein 1.1

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