Mayo
Dijon Mustard
Garlic
Olive oil
Splash of lemon juice
Salt
Make sure the red peppers are as dry as possible. Put them into food processor and slowly add enough olive oil to get a thick paste. Combine mayo to get a light pink color. Add mustard for kick and I would say about 2 tablespoons of garlic. Adjust garlic to your liking. The salt is needed to open up the flavors and can be added as the peppers are being chopped. Remember to taste and adjust it to you palate. Dried red pepper flakes can be added if you like more heat. Make note of adjustments.
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