Roasted Red Bell Pepper Topping
From pkusmc 14 years ago
- 45 minutes to make
- Serves 4-6
This is a simple topping that I use on potatoes, but goes great on lamb, and even chicken. The flavor is rich and deep, and adds to anything that you put it on without over powering it.
Ingredients
- 1 large red bell pepper shopping list
- 1 jalapeno, seeded shopping list
- 1 clove garlic shopping list
- 1 cup sour cream shopping list
- 2 T chopped cilantro shopping list
- 1 small onion shopping list
- 1 T fresh chopped dill shopping list
- 1/2 tsp kosher salt shopping list
- 1/2 tsp pepper shopping list
How to make it
- Preheat oven to 450
- Cut the 'meat' off of the bell pepper, discarding the core
- Place the pieces on a cookie sheet, with the onion, jalapeno and garlic, and roast for 30 minutes. The bell pepper will blacken, but that's okay.
- In a bowl, mix the sour cream, dill, cilantro, salt and pepper
- When roasting is done, remove from heat and peel the burned layer of skin from the pepper
- Place the peppers, onions and garlic in the sour cream mix, and blend with an emersion blender. A food processor will do, but it's kinda big for this small amount of sauce
- Enjoy!
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments