Step 1

Arrange the diced green and red bell peppers on a sheet pan lined with parchment paper and cover tightly with aluminum foil. Roast the covered pan of peppers in a preheated 350°F convection oven for 24-28 minutes, stirring halfway through roasting, or until they are softened and browned. Cool the roasted peppers down under refrigeration at 38°F before proceeding.

Step 2

Combine all of the ingredients, including the chilled roasted bell peppers, in a food processor and process until the sauce is pureed and smooth. Transfer the prepared Buffalo Remoulade Sauce to a food safe container and hold covered under refrigeration at 38°F until ready to use.