Roasted red pepper cream (jurassic)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Roasted red peppers -- |
| Drained | ||
| 1 | tablespoon | Olive oil |
| ⅓ | cup | Chopped onion |
| 1½ | teaspoon | Garlic -- chopped |
| ½ | teaspoon | Tomato paste |
| ⅛ | teaspoon | Balsamic vinegar |
| pinch | Cayenne pepper | |
| 1 | tablespoon | Sour cream |
Directions
Chop peppers and place in blender. Heat the oil in a small skillet over low heat. Add onion and garlic to skillet and saute until onion is translucent, about 3 minutes. Scrape contents of skillet into blender. Add tomato paste, vinegar, cayenne pepper and sugar. Blend until a smooth puree. Add sour cream and blend until combined. Season puree to taste with salt and pepper. Makes ¾ cup (12 tablespoons).
Recipe By : Jurassic Cove Cafe / Philip Costner, executive chef (1996)
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