Roast the red pepper by placing it over an open flame on a hot grill or gas burner.

Turn it frequently until the skin has charred and starts to blister from the flame.

This should take about 5-7 minutes.

Place the roasted pepper in a small bowl and cover it with plastic wrap or seal it in an airtight container.

Let it rest for 10 to 15 minutes.

This allows the skin to separate from the flesh, making it easier to peel.

Once cooled, peel off all the charred skin and remove the seeds from the pepper.

Mince the roasted pepper as finely as possible and place it in a medium bowl.

Add the remaining ingredients - mayonnaise, Blackening Spice, kosher salt, paprika, cayenne pepper, lemon juice, Worcestershire sauce, and hot sauce to the bowl with the minced pepper.

Whisk the ingredients together until well incorporated.

Use immediately as a spread for Po’ Boys, Popcorn Shrimp, raw veggies, or sandwiches, or store it in the refrigerator for up to 1 week.