Red Pepper-Sour Cream Sauce
This is another pretty sauce, soft pink in color. It flavors Stacked New Mexico Quesadilla and would be nice accompanying any tortilla dish that isn't too spicy.
Ingredients
- 3 red bell peppers, roasted and peeled
- 1 red jalapeno chile, roasted and peeled
- 1/2 C sour cream
- 1 t sugar
Instructions
- Roast the bell peppers and jalapeño about 5 inches from the broiler heat, turning occasionally, until the skins are blistered and browned: about 12–17 minutes for the bell peppers and about 5 minutes for the chile.
- Place peppers and chile in a bag and seal. Let stand 20 minutes, then peel.
- Process the peeled bell peppers and chile in a food processor or blender until well blended.
- Stir in sour cream and sugar.