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Credit: Jomae Walo, Commis 1, Allure of the Seas, Royal Caribbean, Miami
Sizzle, Spring 2012


1 red bell pepper, roasted, peeled
1 roasted hot red chile pepper or ground cayenne pepper, to taste
1 T. fresh lemon juice
1 small garlic clove, peeled
¼ cup fresh breadcrumbs or finely chopped almonds
¼ cup fresh parsley leaves
½ t. (or to taste) fine sea salt
1/3 cup extra-virgin olive oil


Method: Purée bell pepper, chile pepper, lemon juice, garlic, breadcrumbs, parsley and salt until smooth. Slowly add olive oil while processing to form paste. Reserve.

Sizzle - Spring 2012 Issue


10 servings


Side, Sizzle, Vegetarian

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Association of Nutrition & Foodservice Professionals