Preheat your oven to 450°F (232°C). Slice the roasted red peppers in half and carefully remove the seeds. Arrange them skin-side up on a baking sheet and generously drizzle with olive oil, then sprinkle with sea salt.

Place the baking sheet in the oven and roast the red peppers for 25-30 minutes until the skin becomes deeply blackened and charred.

Once roasted, remove the peppers from the oven and let them cool for about 10 minutes. Peel off the charred skin and discard it.

In a food processor, combine the peeled roasted red peppers with mayo, minced garlic, chopped fresh parsley, fresh lemon juice, and sea salt. Pulse until smooth and creamy.

Taste your aioli and adjust the seasoning if necessary. Transfer to an airtight container for immediate use or store in the fridge.