Ingredients

• 1/2 cup piquillo peppers
• 1/4 cup fresh flat-leaf parsley leaves
• 3 tablespoons mayonnaise
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons hot pepper sauce, or to taste
• 1 teaspoon Dijon mustard
• 1 clove garlic, peeled
• 1/2 teaspoon kosher salt

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Instructions

1. Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.