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| A fantastically versatile sauce that is great with most any seafood, shellfish, meat, or poultry entree... |
Prep: 10 mins.
Posted by Sandra
INGREDIENTS:
4 whole jarred roasted red bell peppers
1 tablespoon fresh parsley
¼ cup sour cream
¼ cup mayonnaise
1 teaspon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon honey
2 teaspoons red wine vinegar
1 clove garlic, grated
1 teaspoon onion, grated
Kosher and ground pepper, to taste
METHOD
Puree the all the ingredients in the blender, taste for seasoning, and add salt and pepper as desired. - Enjoy!
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Tip: Can be refrigerated up to 2 days. This sauce is wonderful with seafood, or as a dip for jalapeno poppers, chicken tenders, etc. It is also great as a sandwich spread, or a salad dressing, or toss with prepared pasta.
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