Roasted Pepper Caper Aioli

This can be used as a spread or dip, or a topping for all types of burgers, fish, or chicken. Enjoy! Adapted from food & wine magazine.

Roast the pepper under the broiler , until charred all over , about 8 minutes.

Move to a bowl , cover with plastic wrap and let steam for 5 minutes.

Peel and finely chop the pepper.

In a small bowl , mix the roasted pepper with the mayonnaise , capers , parsley and lemon juice.

Season with salt and pepper.

Serve and enjoy.

The aioli can be refrigerated for up to 3 days.

red bell pepper, mayonnaise, capers, flat leaf parsley, fresh lemon juice, salt & freshly ground black pepper