Pimiento Salsa Recipe
- 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
- 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.
