Salsa de Pimentos (Pimento Sauce)

1. 1

   2 red bell peppers, roasted, peeled, and cut in chunks 4 hardcooked egg yolks 1 cup half and half 1 teaspoon paprika 2 tablespoons olive oil 1 tablespoon anchovy paste 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons lemon juice Dash of Tabasco 20 stuffed olives, thinly sliced

2. 2

   In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper.

3. 3

   Blend until smooth.

4. 4

   Pour into a bowl and add the lemon juice, Tabasco, and olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.