Saturday, July 09, 2005

Red Pepper Cream Sauce

This is the most awesome (and probably most fattening) sauce I've ever had! The fat could be reduced by using milk instead of cream, or pureeing potatoes that have been boiling in broth... but that's another recipe.

You can vary this recipe also by using different kinds of peppers: yellow bell, purple peppers, jalapenos, you name it! Based on the peppers and spices you put in it, it can work well in both Italian and Mexican style dishes!

  • 2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped
  • 2 cups heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • Pinch cayenne
  • White Pepper, to taste
  • Salt, to taste
Combine the bell peppers and cream in a medium heavy pot, and bring to a very slow boil. Be careful not to "over-boil" as the cream will burn easily. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.

Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.


Post a Comment

<< Home

Free Subscription to Food Arts Magazine