Cilantro and roasted red pepper cream
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Roasted red pepper, seeded |
| 2 | tablespoons | Cilantro, minced |
| 1 | small | Garlic clove(s), minced |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 317 | ||
| ½ | cup | Sour cream |
| ¼ | cup | Buttermilk |
| Salt and pepper to taste | ||
Directions
Cut a small piece of the red pepper into very fine dice (about 1 tbs) and reserve it for garnish. Cut the remaining red pepper into large pieces. Pur‚e in a blender, not a food processor, along with the cilantro, garlic, sour cream, buttermilk and salt and pepper. Serve at room temperature.
Submitted By DIANE LAZARUS On 10-17-95
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