Creamy Roasted Red Pepper Sauce
Makes about 1-1/4 cups
Once you get used to charring peppers, the possible uses are endless. This sauce is creamy, easy and versatile. Add more cream to mellow out the pepper flavor. Add garlic or herbs for a more robust flavor. Use less cream for a lighter sauce. It can be served warm or at room temperature. Since it is rather rich, a little goes a long way. This is especially good with seafood, but can be drizzled over some other meats, poultry or vegetables. The amount it yields depends on the size of the peppers and the amount of cream used. For additional roasted pepper sauces, see the similar and related recipes links.
- 3 large thick-fleshed red peppers
- 1/2 cup heavy or whipping cream, more or less as needed
- Salt and pepper to taste
To roast the peppers, place on a very hot grill, in a grill pan or under the broiler and cook until charred. Place the peppers in a closed plastic bag or under a towel. Let them sweat until tender and cool enough to handle. Remove the skin; it will come off very easily with your fingers. Cut them open and remove the stems, core and seeds. Place in blender or processor and process until smooth. Add salt and pepper then the cream, starting with less and adding more as desired. Use immediately or keep warm until needed.