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Red Pepper-Sour Cream Sauce

Red Pepper-Sour Cream Sauce recipe image
This vibrant Red Pepper-Sour Cream Sauce is a quick and flavorful condiment that brings a smoky, rich depth to any meal. The base of roasted red bell peppers provides a sweet, charred complexity that pairs beautifully with the tangy coolness of sour cream. A touch of red jalape&# 195;±o adds a gentle warmth, while a hint of sugar balances the acidity for a smooth, harmonious finish. This versatile sauce is excellent drizzled over tacos, served as a dip for chips and vegetables, or used as a creamy topping for grilled chicken and fish. ItâÂÂs an easy, homemade alternative to store-bought sauces that elevates everyday dishes with minimal effort. Keep it refrigerated for up to a week for fresh, bright flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 93.0
Dietary: Gluten-free, Vegetarian
Description
This vibrant Red Pepper-Sour Cream Sauce is a quick and flavorful condiment that brings a smoky, rich depth to any meal. The base of roasted red bell peppers provides a sweet, charred complexity that pairs beautifully with the tangy coolness of sour cream. A touch of red jalape&# 195;±o adds a gentle warmth, while a hint of sugar balances the acidity for a smooth, harmonious finish. This versatile sauce is excellent drizzled over tacos, served as a dip for chips and vegetables, or used as a creamy topping for grilled chicken and fish. ItâÂÂs an easy, homemade alternative to store-bought sauces that elevates everyday dishes with minimal effort. Keep it refrigerated for up to a week for fresh, bright flavor.
Ingredients
  • 3 ea Red Bell Peppers; *
  • 1 ea Red Jalapeno Pepper; *
  • 1/2 cup Dairy Sour Cream
  • 1 teaspoon Sugar
Directions
  1. 1
    Roast red bell peppers and red jalapeño pepper under a broiler or over an open flame until the skins are charred and blistered.
  2. 2
    Place the roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
  3. 3
    Peel off the charred skins, remove seeds and stems, and discard.
  4. 4
    Place the peeled peppers into a food processor or blender container.
  5. 5
    Process until the peppers are completely smooth and pureed.
  6. 6
    Transfer the puree to a mixing bowl.
  7. 7
    Stir in the sour cream and sugar until fully combined and smooth.
  8. 8
    Taste and adjust seasoning if necessary, then serve or refrigerate.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 93.0kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 3.6g18%
Cholesterol 15.9mg6%
Sodium 11.0mg1%
Total Carbohydrate 9.4g4%
Dietary Fiber 2.4g10%
Sugars 7.0g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep the sauce in an airtight container in the refrigerator for up to 5-7 days. Stir before serving as separation may occur.

Variation: For a spicier kick, leave the seeds in the jalapeño or add an additional pepper. For a milder version, omit the jalapeño entirely.

Tip: If the sauce is too thick, add a teaspoon of water or lime juice to reach your desired consistency.

Serving Suggestions: This sauce is excellent as a dip for tortilla chips, a topping for tacos, burritos, or grilled meats, or as a side for roasted vegetables.

Keywords: red pepper sauce, sour cream dip, roasted red pepper, mexican sauce, creamy pepper sauce, jalapeno cream, taco topping, vegetarian dip, smoky sauce, easy appetizer, grilled chicken topping, pepper dip, quick sauce, blender sauce, roasted vegetables, dairy sauce, summer dip, party dip, flavorful condiment
Read it online: https://www.chefs-mate.com/recipe/red-pepper-sour-cream-sauce-2/