Roasted Pepper-Caper Aioli

1. Roast the pepper under the broiler, until charred all over, about 8 minutes. Move to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel and finely chop the pepper.

2. In a small bowl, mix the roasted pepper with the mayonnaise, capers, parsley and lemon juice. Season with salt and pepper. Serve and enjoy.

3. The aioli can be refrigerated for up to 3 days.

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Nutrient	Quantity
Total fats	46.5601 g
Protein	0.8529 g
Carbohydrates	1.1919 g
Energy	423.8343 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3997 g
Water	85.9074 g
Calcium, Ca	7.185 mg
Lutein + zeaxanthin	32.0825 g
Fiber, total dietary	0.5656 g
Fatty acids, total saturated 22:0	0.08 g
Carotene, beta	49.1268 g
Niacin	0.1283 mg
Vitamin A, RAE	10.484 g
Riboflavin	0.0247 mg
Fatty acids, total polyunsaturated 15:0	0.0059 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Fatty acids, total saturated 20:1	0.1452 g
Sodium, Na	1331.9068 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5389 g
Total lipid (fat)	46.5601 g
Manganese, Mn	0.0221 mg
Fructose	0.0559 g
Fatty acids, total saturated 16:0	5.1071 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.0219 g
Choline, total	11.8172 mg
Sugars, total	0.1986 g
Fatty acids, total saturated 10:0	0.001 g
Fatty acids, total saturated 18:0	0.9263 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.0086 mg
Selenium, Se	2.8795 g
Ash	3.7716 g
Fatty acids, total saturated 18:1 undifferentiated	33.5955 g
Pantothenic acid	0.0786 mg
Copper, Cu	0.0871 mg
Thiamin	0.0136 mg
Retinol	5.8 g
Iron, Fe	0.2913 mg
Carbohydrate, by difference	1.1919 g
Phosphorus, P	19.5267 mg
Folate, total	4.9727 g
Cholesterol	38.28 mg
Fatty acids, total saturated 18:2 undifferentiated	4.2989 g
Glucose (dextrose)	0.0503 g
Fatty acids, total saturated 14:0	0.0189 g
Zinc, Zn	0.1387 mg
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	4.7004 g
Fatty acids, total saturated 14:1	0.0001 g
Vitamin A, IU	105.241 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	4.9727 g
Vitamin C, total ascorbic acid	2.7068 mg
Phytosterols	8.256 mg
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Fatty acids, total saturated 20:0	0.0754 g
Vitamin B-12	0.1392 g
Vitamin K (phylloquinone)	66.5232 g
Fatty acids, total saturated	6.2713 g
Fatty acids, total monounsaturated	34.2798 g
Folate, food	4.9727 g
Fatty acids, total polyunsaturated 17:0	0.0232 g
Fatty acids, total polyunsaturated 24:0	0.0278 g
Cryptoxanthin, beta	3.6833 g
Vitamin E (alpha-tocopherol)	2.6994 mg
Magnesium, Mg	8.301 mg
Potassium, K	48.0758 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Mayonnaise	0.5 cup	418.76	0	46.4
Red bell pepper	1	0	0	0
salt black pepper	0	0	0	0
caper	2 tablespoons	3.956	0.8411	0.1479
flat leaf parsley	2 tablespoons	0	0	0