Chef and the Fat Man Red Pepper Cream Sauce
Ingredients2 or 3 red peppers- about 3/4lb. (roasted)
2 cups heavy cream
1 teaspoon fresh lime juice
3/4 teaspoon salt
white pepper-freshly ground
3 shakes of Tabasco sauce (red)
Core, seed and coarsely chop the bell peppers. Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat. Add the lime juice, salt, white pepper, and Tabasco. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
ChefNote: You may have to add a bit more cream to get the consistency correct. This goes great over the Crab and Shrimp Ravioli recipe.