This simple concoction makes a very nice plate garnish or dip on a seafood platter alongside or as an alternative to a cocktail sauce. It is important to dry the capers well, then chop them very fine by hand - if you puree them, you will get a paste and it will interfere with the nice colour of the roasted peppers.
You will need:
250ml / 1C peeled, seeded and pureed roasted red peppers
500ml / 2C mayonnaise
30ml / 2Tbs finely chopped capers
squeeze lemon juice
to taste kosher salt
Method:
- puree the roasted peppers
- mix the pepper puree into the mayonnaise well
- drain and shop the capers fine
- fold the capers into the mix
- season with lemon juice and kosher salt
- use as needed
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