Author Notes: This little sauce is easy to make and can have loads of uses from being spread on a sausage sandwich or drizzled as a sauce on roast pork, grilled steak. or over some roasted potatoes. The sauce has a nice blend of sweet from the peppers, tart from the lime, and spice from the cumin. Honestly, I can also just eat it all by itself and call it a cold soup, although that's not what it started as :-) —TheWimpyVegetarian
Serves: 1 cup sauce (or soup)
red bell peppers
tablespoons creme fraiche
lime - juice and zest
teaspoon kosher salt (or to taste)
teaspoon sugar (or to taste)
teaspoon cumin seeds
- Roast the peppers until skin is lightly blackened. Pop them in a bag for a few minutes, and remove the skin, stem and seeds. Place in a blender.
- Toast the cumin seeds until lightly fragrant and grind in a spice / coffee grinder. I keep 1 for coffee and 1 just for spices since my husband got really tired of making coffee that had all kinds of spices infused in it.....
- Add the toasted, ground cumin seeds and all other ingredients to the red peppers in the blender and puree until very smooth.
- Pour into a serving dish and take a big spoonful for yourself, just to make sure the flavors are balanced of course. Serve with meat or veggies.
- This recipe was entered in the contest for Your Best Red Pepper Recipe