SUN-DRIED TOMATO AIOLI

¼ cup drained sun-dried tomatoes (in oil)

2 small cloves garlic, smashed

pinch of cayenne pepper

½ cup mayonnaise

In a food processor, pulse the sun-dried tomatoes with the garlic and cayenne until finely chopped, then purée until smooth. Add the mayonnaise and pulse just until blended. Taste and adjust seasoning or add a bit more mayo if needed.

The aioli can be refrigerated for up to 1 week. Let return to room temperature before serving.

Serve with grilled meats or on grilled vegetables or crab-cake sandwiches.