Spicy Red Pepper Cream

  • Servings: makes about 1/2 cup

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  • 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

488473 recipes/spicy-red-pepper-cream 2013-12-06T23:51:04+00:00 Georgeanne Brennan summer|roasting|sauces-and-condiments|4|basic-easy|fast|vegetarian september-1997,georgeanne brennan,spicy red pepper cream,roasted red peppers,spicy cream,red pepper sauce recipes,spicy-red-pepper-cream 488473

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