Roasted Red Pepper Aioli

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Cayenne Pepper
| 2 | tsp |
Coarse Kosher Salt
| 1 | tbsp |
Garlic Minced (Not in oil) | 1 | oz (fl) |
Lemon Juice (Bottle) | 1 | oz (fl) |
Mayonnaise | 33 | oz (fl) |
Onion Powder | 1 | tbsp |
Roasted Sweet Red Pepper
| 8 | oz (wt) |
Sambal Olek | 0.5 | oz (wt) |
Tabasco Sauce RED | 1 | oz (fl) |
White Pepper | 2 | tsp |
Cilantro Chopped PREP | 0.25 | oz (wt) |
- Recipe Instructions:
- TOOLS: mixing bowl, whisk, measuring cup, rubber spatula, chef knife, green cutting board.
- STORAGE: insert with insert lid
- HOLD TIME: 3 Days
- YIELD: 42 fluid ounces
- QUALITY INDICATOR: light pinky-peach in color, with red chili specs throughout
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Measure out 8 fl oz of the roasted red peppers. Chop finely to mince. Or rough cut and pulse to a fine mince in a food processor.
- 2. Place minced peppers and all measured ingredients together in a large mixing bowl.
- 3. Whisk thoroughly to blend the ingredients together.
- 4. Pour into insert with lid. Use a rubber spatula to scrape any remaining sauce. Label, date & store in the cooler at 35F-40F/3.5C-4C until use. (CCP1)
-
IMPORTANT NOTE
- Before pouring sauce into your insert or squeeze bottle, ensure to mix or whisk the sauce thoroughly beforehand.
- If using a squeeze bottle shake well before use.