Roasted Red Pepper Aioli

3 cloves garlic, minced

1 C mayonnaise

1 roasted red pepper, patted dry

Zest of half an orange

Pinch of Italian parsley

1 t capers, drained

Several dashes of Tobasco

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Drop garlic through the feed tube of a food processor while the machine is running. Once garlic is completely minced, add the remaining ingredients. Process until smooth and store in refrigerator. Good for 1 week. In addition to being a delicious spread for sandwiches, this aioli is great as a topping for fish, crab cakes and fried shrimp.

“Aioli” is fancy language for garlic mayo. Jarred roasted peppers are fine to use.

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