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)