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Dr. Art Mollen
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Chef Dad’s Roasted Red Pepper & Garlic Sauce
A great sauce for all kinds of uses (sandwich spread, salad dressing, or veggie or French fry dip).
-10-12 oz. jar of roasted red peppers (drained very well or put on paper towels)
-1 head of garlic
-1 cup regular or reduced-calorie mayonnaise
-1/2 cup chili sauce (found in the grocery isle next to the ketchup)
-3 tbsp. fresh cilantro (rough chopped – optional)
-1/4 tsp. salt
1/4 tsp. black pepper
1. Turn your oven or toaster oven on to 425 degrees. Grab your head of garlic and cut the top 1/3 off. Pour a few drops of olive oil over the exposed garlic, and sprinkle a dash of salt and pepper over the top. Get a piece of foil about 1 foot long and lay it down. Put the head of garlic in the center then pull opposite corners together above the garlic, forming a tent, and close it up. Set the garlic on a tray or baking sheet then put in the oven for one hour.
2. While the garlic is cooking, drain your roasted red peppers well, then put on paper towels to absorb any excess liquid.
3. When the garlic is done cooking, remove from the foil and let cool for 10 minutes. Squeeze the garlic out of its skin and onto your cutting board. Combine that with your other ingredients in a food processor, then run for about 15 seconds. Remove top and scrape sides, then run again until fully combined. Put mixture in an air tight container and refrigerate until ready to use.
Cook’s notes: Those of you that don’t like cilantro can leave that out of the recipe altogether. If you want to add a little twang to it, use 1 tbsp. of lemon juice. We’ve never had this in the fridge for longer than seven to eight days before it disappears, so I can’t say for sure how much longer it would last. Simply give it a sniff before using to be sure.
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