Miss Dixie's Remoulade

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2/3 cup mayonnaise

1/3 cup loosely packed Italian flat-leaf parsley

2 tablespoons Memphis-style BBQ sauce

2 tablespoons Creole-style mustard

1 teaspoon Sriracha sauce

1/2 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

2 green onions, ends trimmed, roughly chopped

1 lemon, juiced

1 medium Anaheim pepper, roughly chopped

1/3 large red bell pepper, seeds removed

1/2 stalk celery