Roasted red pepper cream (jurassic)

Yield: 6 Servings

Measure Ingredient
7 ounces Roasted red peppers --
\N \N Drained
1 tablespoon Olive oil
⅓ cup Chopped onion
1½ teaspoon Garlic -- chopped
½ teaspoon Tomato paste
⅛ teaspoon Balsamic vinegar
\N pinch Cayenne pepper
1 tablespoon Sour cream

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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