• 2servings
  • 35minutes
  • 216calories

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Nutrition Info . . .

MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 2 red bell peppers, cut into chunks

  2. 2 cups heavy cream

  3. 1 teaspoon paprika

  4. 1 tablespoon lemon juice

  5. 3/4 teaspoon salt

  6. 1/8 teaspoon ground white pepper

  7. 1 pinch cayenne pepper

Instructions Jump to Ingredients ↑

  1. Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.

  2. Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.


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