Spicy Red Pepper Cream

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.

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.