Roasted Red Pepper Sauce (Or Soup!) With Creme Fraiche, Lime And Cumin

1. 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. 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. 3

   Add the toasted, ground cumin seeds and all other ingredients to the red peppers in the blender and puree until very smooth.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.