Recipe courtesy of Mary Sue Milliken and Susan Feniger

Salsa de Pimentos (Pimento Sauce)

  • Level: Easy
  • Yield: about 2 cups
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2 red bell peppers, roasted, peeled, and cut in chunks

4 hard cooked 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


  1. In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives.
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