Step 1

Follow instructions for roasting and peeling freshly roasted red peppers if you’re using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can.

Step 2

Coarsely chop peppers.

Step 3

Put chopped peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed.

Step 4

Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)

Step 5

Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil.

Step 6

Season sauce to taste with sea salt and fresh ground black pepper.

Step 7

I like this best when it’s been chilled for an hour or two, which will slightly thicken the sauce.

Step 8

This aioli keeps for at least a week in the fridge, but you probably won’t have it around that long!