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