Roasted Red Pepper Sauce (or Soup!) with Creme Fraiche, Lime and Cumin

By • August 30, 2010 17 Comments

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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)

  • 2 red bell peppers
  • 2 tablespoons creme fraiche
  • 1/2 lime - juice and zest
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon sugar (or to taste)
  • 1/2 teaspoon cumin seeds
  1. 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.
  2. 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.....
  3. Add the toasted, ground cumin seeds and all other ingredients to the red peppers in the blender and puree until very smooth.
  4. 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.

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