Roasted Red Pepper Sauce

Blacken

• 6 Red Peppers

under a hot grill, or preferrably over a very hot charcoal barbecue. The objective is to completely blacken the peppers, and make them soft, without burning the flesh beneath the outer skin.

Wrap the hot blackened peppers in a plastic bag or foil for five minutes, to capture the steam and start the skins separating from the flesh.

Peel and core the peppers, scraping the thin outer skin off with a sharp knife. Split the peppers, remove the seeds and core. Rinse briefly in water, if it helps. Slice into large pieces.

Blend the peppers with

• 1 c Sour Cream

Serve chilled. Goes well with Salmon Leek Filo Pie.

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