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Recipe from Panini Express

Roasted red peppers from a jar are not only great on sandwiches but make a wonderfully flavorful spread when pureed and mixed with a little mayonnaise. Use this to enliven everything from grilled eggplant and zucchini to shrimp and leftover chicken.
Makes About 1/2 Cup


• 1/4 cup drained roasted red peppers from a jar
• 1 small garlic clove, put through a garlic press
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon cayenne pepper
• 1/4 cup mayonnaise


Combine the peppers, garlic, lemon juice, and cayenne in a blender and puree until smooth.

Scrape the mixture into a small bowl and stir in the mayonnaise until well combined.

This will keep, tightly covered, in the refrigerator up to 3 days.


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