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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. The original recipe uses 4 canned whole pimientos. I prefer using roasted red bell peppers. It is delicious either way, and a perfect dipping sauce for cracked crab or crab cakes, or use as a salad dressing for any seafood salad.
4 canned whole pimientos or 2 roasted red bell peppers
Drain canned pimientos. If using red peppers, roast them and then peel and remove the seeds and membrane. In food processor with steel chopping blade in place, whirl the pimientos or peppers until smooth. Gradually add the oil and juice and then add seasonings. Refrigerate until ready to use.
Recipe created 2007-02-05.