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Roasted Red Pepper Aioli
*To Roast Peppers: Char peppers over a gas flame on the stove or under the broiler, turning to ensure the skin blisters evenly. Place blistered peppers in a covered container or in a bowl covered with plastic wrap and cool. When cool enough to handle, peel off the dark skins and remove the seeds.
Make It Ahead: Make the recipe up to 1 day in advance and refrigerate.
Serving Suggestion: Use as a condiment for sandwiches or pommes frites, or as a sauce for grilled fish, meat or poultry.
Makes about 1 1/2 cups.