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In a blender, mix egg and lemon juice on high for 15 seconds. Add just a few drops of olive oil and blend again. Continue adding olive oil a bit at a time, blending for at least 15 seconds before adding more. Add garlic, salt, ancho chili powder and Mezzetta Roasted Red Peppers and blend well. Chill aioli until ready to assemble Smoke Salmon and Mezzetta Roasted Bell Pepper Bruschetta.