Red Pepper-Sour Cream Sauce
Yield
8 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet red bell peppers
roasted and peeled |
|
| 1 | each |
jalapeño pepper
red, roasted and peeled |
*
|
| ½ | cup |
sour cream
dairy |
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet red bell peppers
roasted and peeled |
|
| 1 | each |
jalapeño pepper
red, roasted and peeled |
*
|
| 118 | ml |
sour cream
dairy |
|
| 5 | ml |
sugar
|
|
Directions
Place bell peppers and chile in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended.
Stir in sour cream and sugar.
Makes about 2 cups of sauce
