- 3 red bell pepper
- 1 cup mayo
- 1 cup sour cream
- 1/2 tablespoon garlic finely minced
- 1/2 teaspoon cayenne pepper
- 1 tablespoon red wine vinegar
Put three regular-sized red peppers into an oven at 350°F. Rotate them occasionally while in the oven so the skins brown and blister evenly. (Do not keep the peppers in the oven until the skin separates from the flesh because you may dry out the flesh of the pepper.) After the pepper blisters and browns evenly, remove from the oven and place all peppers into an airtight bag or container so the skins continue to separate in a humid, hot environment. While the skin separates from the flesh, combine mayo with sour cream, cayenne and garlic in a mixing bowl.
When the skin has separated from the flesh, remove the skin and seeds. Place flesh into a food processor and puree. While it purees add the red wine vinegar so that the puree creams evenly. When the mixture becomes smooth, incorporate it into your remaining ingredients in the mixing bowl. Add salt and pepper to taste. Finished product should take on a salmon color and have a very creamy texture.