2 medium red bell peppers
1 teaspoon extra virgin olive oil
1½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
1 cup Whole30 compliant mayonnaise (I make my own)
2 tablespoons red wine vinegar
1 teaspoon Whole30 compliant hot sauce
¼ teaspoon cayenne
Preheat the broiler and raise the oven rack to 5 or 6 inches below the heat source.
Put the bell peppers on a baking sheet and drizzle evenly with the olive oil. Sprinkle ½ teaspoon of salt and the black pepper over them. Broil until charred, about 15 minutes. Flip the peppers over and broil, flipping every 5 minutes until completely charred, 10 to 15 minutes more. Remove the peppers from the oven and let cool.
Remove and discard the charred skin, seeds, and stems and transfer the flesh from the peppers to a blender or food processor. Add the mayonnaise, vinegar, the remaining 1 teaspoon salt, the hot sauce, and the cayenne and blend until smooth.
Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Keywords: whole30 sauce, whole30 dressing