Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
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Pimiento Salsa
Cookbook
Yield : Makes about 2 cups
Ingredients
- 2 red bell peppers, roasted, peeled, seeded, and cut into chunks
- 4 hard-boiled large egg yolks
- 1 cup half and half
- 2 tablespoon olive oil
- 1 tablespoon anchovy paste
- 1 teaspoon paprika
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons freshly squeezed lemon Juice
- Dash of Tabasco
- 20 Spanish pimiento-stuffed green olive, finely chopped
Directions
In a blender, combine the red peppers, egg yolks, half-and-half, oil, anchovy paste, paprika, salt, and pepper. Blend until smooth. Pour into a bowl and stir in the lemon juice, Tabasco, and olives.
© 1997 Mary Sue Milliken and Susan Feniger
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
118 kcal
5 % daily value
68 % daily value
4 % daily value
129 mg
9 mg
3 g
2 g
1 g
4 g
116 mg
277 mg
4 g
10 g
3 % daily value
