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Roasted-Red-Pepper Cream

Yield 2/3 cup


  • 1 large red bell pepper
  • 1 large garlic clove, minced
  • 1/2 teaspoon saffron threads
  • Pinch ground red pepper
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons whipping cream
  • 1/4 teaspoon salt

How to Make It

  1. Place pepper on an aluminum foil-lined baking sheet.

  2. Broil 5 inches from heat (with electric door partially open) about 5 minutes on each side or until pepper looks blistered.

  3. Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel pepper; remove and discard seeds.

  4. Process pepper and next 3 ingredients in a food processor until smooth. With processor running, pour oil through food chute, processing until mixture thickens. Add whipping cream and salt; pulse 2 or 3 times.