MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Red Pepper Cream Sauce
Categories: Sauces
Yield: 1 Cup

1 lg Red bell pepper
1 tb Butter
2 Green onions;
- up to 3, with with about
- 1" of green, sliced
1 ds Ground cayenne or
- chipotle; or to taste
2 tb Heavy whipping cream
1 tb Tomato paste

This red pepper cream sauce is just the sauce for a mild fish dish, a
quiche, or similar recipe.

Roast red pepper over open flame of gas stove or under broiler,
turning frequently to char thoroughly. Immediately put in a food
storage bag to steam and loosen skin.

Meanwhile, melt butter in a saucepan over medium-low heat. Add green
onions and saute for 1 minute. Peel pepper and remove seeds and
membranes. Chop and add to the green onions in saucepan. Add 1/4 cup
chicken broth and simmer for 3 minutes. Remove from heat and let cool
slightly.

Add mixture to the blender, along with the ground hot pepper; blend
until well pureed. Rinse out saucepan. Strain red pepper mixture
through a sieve into the saucepan. Add cream and tomato paste. Whisk
over low heat until thoroughly heated. Add salt and pepper to taste.
If desired, serve in a small dish with a garnish of thinly sliced red
bell pepper, cilantro, or parsley sprigs. Serve with quiche, as a
garnish for cream soup, or with mild white baked or broiled fish. A
very tasty sauce with many uses.

Recipe FROM: <gopher://sdf.org/0/users/kthorn/recipes/
SAUCE-roasted_red_pepper_cream_sauce.txt>

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