Spicy Red Pepper Cream

1. 1

   Roast the bell pepper over a gas flame or under the broiler, turning, until charred all over.

2. 2

   Transfer to a bowl, cover with plastic and let steam for 20 minutes.

3. 3

   Peel the pepper; discard the core, ribs and seeds.

4. 4

   Coarsely chop the pepper.

5. 5

   In a blender or mini-processor, puree the pepper with the chile powder, oregano, olive oil and salt.

6. 6

   Transfer to a small bowl and stir in the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.