Red Pepper Aioli
12 lg. Shallots roasted
4 lbs. Roasted Red peppers, skins removed
1 gallon mayo
1 T. salt
1 T. pepper
- Puree shallots and red peppers
- In large sauté pan lightly oil and brown shallots and cover with foil and roast in over for 20 minutes or until soft (reserve shallot oil)
- Mix all ingredients well in 5 gal bucket. Burr mix til smooth.
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