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    Nutrition Info . . .

    VitaminsB3, D
    MineralsCalcium, Magnesium

    Ingredients Jump to Instructions ↓

    1. 1 large red bell pepper

    2. 1 tablespoon butter

    3. 2 to 3 green onions, with about 1 inch of green, sliced

    4. dash ground cayenne or ground chipotle pepper, or to tast

    5. 2 tablespoons heavy whipping cream

    6. 1 tablespoon tomato paste

    Instructions Jump to Ingredients ↑

    1. Roast red pepper over open flame of gas stove or under broiler, turning frequently to char thoroughly. Immediately put in a food storage bag to steam and loosen skin.

    2. Meanwhile, melt butter in a saucepan over medium-low heat. Add green onions and saut for 1 minute. Peel pepper and remove seeds and membranes. Chop and add to the green onions in saucepan. Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly.

    3. Add mixture to the blender, along with the ground hot pepper; blend until well pureed. Rinse out saucepan. Strain red pepper mixture through a sieve into the saucepan. Add cream and tomato paste. Whisk over low heat until thoroughly heated. Add salt and pepper to taste. If desired, serve in a small dish with a garnish of thinly sliced red bell pepper, cilantro, or parsley sprigs. Serve with quiche, as a garnish for cream soup, or with mild white baked or broiled fish. A very tasty sauce with many uses.

    4. Makes about 1 scant cup.

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