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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Red Pepper Remoulade Recipe

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This recipe for Roasted Red Pepper Remoulade is from First Baptist Church of Holland, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium red bell peppers
1 c. mayo
2 Tbsp. chopped capers
2 Tbsp. chopped dill pickles
2 Tbsp. minced onion
1/2 tsp. chopped garlic
1 1/2 tsp. lemon juice
Directions:
Directions:
Heat oven to 450º. Place peppers on baking sheet. Roast 10-20 minutes or until blackened. Remove from pan, cool slightly. Peel off skin and remove ribs and seeds. Place in blender and puree, chill. Combine all other ingredients in a small bowl. Stir in pureed peppers. Chill until serving.
Personal Notes:
Personal Notes:
Delicious with crab cakes!

 

 

 

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