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Red Pepper Sour Cream Sauce

Makes about 1/2 cup

When I first created this recipe, I used it to serve with crab cakes. I wanted something a little different than my usual roasted red pepper sauce, which is in the similar and related recipes. It was an immediate success. I later discovered that it makes a great dip with crackers or crudités. The next time I made it, I added some cucumbers to the minced peppers and onions, and used it as tartar sauce on a fish sandwich, which gives you an idea how versatile it is. However you serve it, this sauce is delicious. The recipe can be made in any amount desired.


Coarsely chop the pepper and onion. Place in a mini-processor and pulse until very fine, being certain not to let it puree. (If you do not have a mini-processor, chop them with a knife until very finely minced.) Drain the mixture in a fine sieve lined with cheesecloth, coffee filter or paper towel. Place in a small bowl. Add the sour cream, lemon juice, dill and salt. Stir well. If desired, add more sour cream to desired creaminess. Taste for seasoning. Refrigerate until needed, bringing to room temperature before use.