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Spicy Red Pepper Cream

  • SERVINGS: makes about 1/2 cup
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 1 large or 2 small red bell peppers
  2. 2 teaspoons medium-hot chile powder or 1/4 teaspoon cayenne pepper
  3. 1 1/2 teaspoons oregano leaves
  4. 1/2 tablespoon olive oil
  5. 1/4 teaspoon salt
  6. 1 tablespoon heavy cream
  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.
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