Spicy Red Pepper Cream

Slideshow: Satisfying Vegetarian Recipes

  • Servings: makes about 1/2 cup
KEY: Summer, Roasting, Sauces & Condiments, Basic/Easy, Fast, Vegetarian

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Ingredients

  • 1 large or 2 small red bell peppers
  • 2 teaspoons medium-hot chile powder or 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons oregano leaves
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream

How to make this recipe

  1. Roast the bell pepper over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic and let steam for 20 minutes. Peel the pepper; discard the core, ribs and seeds. Coarsely chop the pepper.
  2. In a blender or mini-processor, puree the pepper with the chile powder, oregano, olive oil and salt. Transfer to a small bowl and stir in the cream.

Make Ahead

The pepper cream can be refrigerated for up to 1 day.

Contributed By Published September 1997

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