Creamy Bell Pepper Sauce

This velvety sauce is made from sweet bell peppers, offering a rich and flavorful alternative to spicy chili sauces. Perfect for drizzling over pasta or as a dip for veggies, it’s a delightful addition to your culinary repertoire.

Steps

1. Start by roasting the bell pepper in a preheated oven at 400°F (200°C) for about 20 minutes until the skin is blistered and charred. 2. Remove the pepper, let it cool, then peel off the skin and remove seeds. 3. In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. 4. Add the minced garlic and sauté for another minute until fragrant. 5. Chop the roasted bell pepper and add it to the pan. Stir for 2-3 minutes. 6. Pour in the heavy cream, stir well, and let it simmer for about 5 minutes. 7. Blend the mixture until smooth, then season with salt and black pepper to taste. 8. Serve warm, garnished with fresh basil.

1 medium sweet bell pepper (red or yellow) 1 tablespoon olive oil 1 small onion, chopped 1 clove garlic, minced 1/2 cup heavy cream Salt to taste Black pepper to taste Fresh basil (for garnish)