Georgeanne Brennan
September 1997

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Recipe Summary

Yield:
makes about 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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