ROASTED RED PEPPER SAUCE WITH CAPERS AND DILL

MAKES ABOUT 1 CUP

This is very easy to make and is a great accompaniment to many types of seafood. Omit the dill, add a different herb, and it may be used with other dishes such as chicken or pork.

INGREDIENTS

2 large red bell peppers, roasted and peeled

2 teaspoons fresh dill

1 tablespoon fresh parsley

1 tablespoon drained capers

2 tablespoons sour cream

2 tablespoons mayonnaise

Salt and pepper to taste

Puree the peppers, dill, parsley and capers in a processor or blender. Transfer to a small bowl. Add the sour cream, mayonnaise, salt and pepper. Whip until combined. Taste for seasoning. Let stand until needed, about 30 minutes, or refrigerate up to 2 days. Bring to room temperature before serving.

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