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Recipe

Red Pepper Cream Sauce

  • Yield: 2 cups

Ingredients

  • 2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped
  • 2 cups heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • Pinch cayenne

Directions

  • Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
  • Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.