Red Pepper Sauce

1. 1

   Plae the peppers on a lightly greased broiler pan and broil until blackened all over. Place the peppers in a large bag and let cool for 20 minutes.

2. 2

   Peel the peppers. Rinse the peppers well, place them in a food processor and puree until smooth. Set aside.

3. 3

   In a large frying pan, beat the butter and saute the garlic over medium heat until soft. Add the pepper puree and mix well. Lower the heat and gradually stir in the heavy cream. Add nutmeg, salt and pepper and cook, stirring for 5 minutes. Remove from the heat and stir in the basil. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.