Prep 5 mins
Cook 0 mins
This recipe is from the Whole Foods site and the one that they posted as going over their mini crab cakes recipe. I served it over a vegan recipe that I posted for Crispy Cajun Chickpea Cakes (Vegan). Warning: I found this to be very spicy (and I like spicy). You may wish to start with 1 tsp of hot pepper sauce, try it, and add more to taste. I made this in my mini food processor. I'm not that good with eyeballing measurements, but I would say the yield looks like about 3/4 cup to me or so.
- 4 tablespoons mayonnaise
- 1⁄4 cup jarred roasted red pepper, chopped
- 2 teaspoons hot sauce
- 1 1⁄2 teaspoons grated lemon zest
- In a blender or mini food processor, combine the bell pepper, hot sauce, zest, and 4 Tb mayonnaise. Blend until smooth. Cover and refrigerate until ready to serve.
This is a very yummy condiment and easy to make, too! I enjoyed the flavours a lot, especially the addition of the hot sauce. But I agree with you Dr. Jenny, 2 ts are smoking hot! I made the original version first, but then diluted it with the same amount of sauce not seasoned at all, which was perfect for us.<br/>THANK YOU SO MUCH for sharing this versatile keeper!<br/>Made and reviewed for Veggie Swap #60 July 2013.