Roasted Red Pepper Cream

Copied verbatim from Michael Vineys

 
  6 red bell peppers or 2 (16 ounce) cans roasted red
     peppers
½ yellow onion
 5 cloves garlic		  1 tablespoon basil
¾ cup heavy cream
¼ cup hot sauce
    salt to taste (2-5 teaspoons)
 

To roast peppers, put on cookie sheet, cover in olive oil.  Cook at 350° until they droop.  Remove seeds and skins.

Put onion and garlic in food processor, puree.  Add peppers and puree again.  Put in sauce pot, bring to slow boil.  Add hot sauce and basil.  Simmer 5 minutes.  Slowly whip in cream.  Remove from heat.

Good on tuna steaks or beef, anything with a strong flavor because it can over power things like salmon.
 

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© 2006
Michael Vineys