Red Pepper Mayonnaise
2 medium red peppers -- roasted*
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon snipped chives
generous shake cayenne pepper
1/2 teaspoon paprika
Puree the roasted peppers until smooth. Combine the pureed peppers, sour cream, mayonnaise, chives, cayenne, and paprika, stirring until well-mixed. Refrigerate until needed. (May be made 1 day in advance.)
*Roast peppers by placing on baking sheet under a hot broiler, turning occasionally, until they are charred on all sides. Remove peppers from broiler and seal in a zipper-type plastic bag for 10-20 minutes. Rinse under cold water and peel skins off. Then core and seed as usual.
Source: Ellen Helman, _The Uncommon Gourmet_, Ten Speed Press, 1993, p. 220 (Makes about 1 1/2-2 cups)
Posted to RecipeLu by Diane Geary
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