Roasted Pepper-Caper Aioli

This can be used as a spread or dip, or a topping for all types of burgers, fish, or chicken. Enjoy! Adapted from Food & Wine magazine.

• Ready In: 20 mins
• Yields: 1 cup

Ingredients

• 1  red bell pepper
• 1⁄2 cup mayonnaise
• 2  tablespoons  drained capers
• 2  tablespoons  chopped flat leaf parsley
• 1  teaspoon fresh lemon juice
•  salt & freshly ground black pepper

Directions

1. Roast the pepper under the broiler, until charred all over, about 8 minutes. Move to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel and finely chop the pepper.
2. In a small bowl, mix the roasted pepper with the mayonnaise, capers, parsley and lemon juice. Season with salt and pepper. Serve and enjoy.
3. The aioli can be refrigerated for up to 3 days.