Roasted Red Pepper Dipping Sauce

This roasted red pepper sauce is meant for crab cakes, but it's delicious in a variety of other recipes.

This recipe is an accompaniment to my sister-in-law Kim's crab cakes, but it's so good, that it deserves its own recipe page.

This is a really versatile sauce that can accompany everything from an antipasto to grilled tuna. Although the recipe includes bay seasoning which is perfect for anything shellfish related, I simply leave it out when using the sauce for non-seafood recipes. I've even added some balsamic vinegar for a really interesting salad dressing. And it doesn't get easier than this......

THE RECIPE:

1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper

1 cup mayonnaise

1/2 cup prepared chili sauce or to take some of the heat out -- 2 oz tomato paste and 2 oz water

1 T Worcestershire sauce

1 T horseradish

1 T bay seasoning (optional)

Remove the skin from the pepper if not already removed

In a food processor or blender puree the red pepper and add remaining ingredients

Blend until uniform is color and texture