Red Pepper Aioli Sauce

Makes 24 servings (1 TBSP)
48 calories per serving

1 cup diced roasted red bell pepper
1 TBSP minced garlic
1/2 cup reduced-fat maynaise
3 TBSP extra-virgin olive oil
1/4 TSP fine sea salt
1/8 TSP freshly ground black pepper

Put the diced roasted red bell pepper and garlic into the bowl of a food processor fit with a steel blade. Process for about 20-30 seconds, until peppers and garlic are finely pureed. Add mayonaise and pulse about 8-10 times, or until the mayonaise is well-mixed with the peppers. (You may need to scrape down the sides with a rubber spatula.)

Leave the motor running, and add the olive oil through the feed tube 1 TBSP at a time, blending for a few seconds after each TBSP of oil. Season sauce to taste with sea salt and fresh ground black pepper.