Roasted Red Pepper Aioli

This aioli is great for a dip, to spread on sandwiches or wraps, for pita sandwiches, to use on fish, meat, vegetables - the uses are endless.  And it's so easy, inexpensive, and fast to make.

It only takes 3 ingredients:

1/2 cup of mayonnaise
2 red bell peppers
1 large clove of garlic

Cut your bell peppers in half, remove the stem and seeds, and roast them under the broiler until the skin in nice and charred.
Note:  if you want to use jarred roasted red peppers, then you would use 1/4 cup of peppers with the juice drained, (make sure the peppers are pretty dry).

 If your garlic cloves aren't extra large, go ahead and use 2 or 3 cloves.  Today, I'm going to use 2 medium sized cloves.

Peel and rough chop your garlic

Once the red peppers are nicely roasted, peel off the outer skin.

Then rough chop your red peppers

Put everything into a food processor

Process until smooth

Now just refrigerate until you are ready to use.  Tonight I'm going to use this as a dip for our homemade onion rings, (yummy).  Tomorrow, I will use it on roast beef wraps for lunch, (can't wait for lunch time tomorrow).

How did you use your roasted red pepper aioli?