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Broil the peppers for about 7 to 10 minutes a few inches from the heat source, turning several times to char all sides. Red pepper mayonnaise process red pepper, shallot, garlic, vinegar and mustard in a food processor until smooth. Add the mayonnaise and mix thoroughly.

Immediately remove the charred peppers to a bowl.

1/2 cup diced roasted red pepper (from about 3/4 cup packed jarred roasted red pepper) 3/4 cup mayonnaise. Great on sandwiches, bread or for dipping. Fresh lemon juice and blend.

You can roast a bunch, peel them, and freeze whatever you don’t need that day.

Cook for 10 minutes, stirring occasionally. To make the red pepper mayo, place the garlic and red peppers in a mini food processor or blender and pulse to mince. Everything is added to a blender and processed until smooth, then seasoned with salt.

Roast red peppers by preheating an outdoor grill for high heat and lightly oil the grate.

Remove from heat and stir in 1 tablespoon oil, parsley, 1 teaspoon vinegar, and ⅛ teaspoon salt. Having said that, i agree that it is probably still too much for just 1/4 cup of mayo. Season with salt and black pepper.

Salt and pepper to taste.

Let the pepper sit for 15 minutes. Stir in tomato mixture, sugar, and crushed red pepper. Cover the bowl and let the peppers stand for about 15 to 25 minutes, or until cool enough to handle, the steam will loosen the skins.