http://southernfood.about.com/od/saucerecipes/r/bl50921a.htm

       Roasted Red Pepper Cream Sauce

Be the first to write a review

By Diana Rattray, About.com Guide

See More About:

• roasted red peppers
• sauce recipes
• cream sauces

Roasted Red Pepper Sauce

D. Rattray

This red pepper cream sauce is a nice sauce to serve with a mild fish dish, a quiche, or similar recipe.

Ingredients:

• 1 large red bell pepper
• 1 tablespoon butter
• 2 to 3 green onions, with about 1 inch of green, sliced
• dash ground cayenne or ground chipotle pepper, or to tast
• 2 tablespoons heavy whipping cream
• 1 tablespoon tomato paste

Preparation:

Roast red pepper over open flame of gas stove or under broiler, turning frequently to char thoroughly. Immediately put in a food storage bag to steam and loosen skin. Meanwhile, melt butter in a saucepan over medium-low heat. Add green onions and sauté for 1 minute. Peel pepper and remove seeds and membranes. Chop and add to the green onions in saucepan. Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly.
Add mixture to the blender, along with the ground hot pepper; blend until well pureed. Rinse out saucepan. Strain red pepper mixture through a sieve into the saucepan. Add cream and tomato paste. Whisk over low heat until thoroughly heated. Add salt and pepper to taste. If desired, serve in a small dish with a garnish of thinly sliced red bell pepper, cilantro, or parsley sprigs. Serve with quiche, as a garnish for cream soup, or with mild white baked or broiled fish. A very tasty sauce with many uses.
Makes about 1 scant cup.