SOUR-CREAM CHILE SAUCE
This recipe can be prepared in 45 minutes or less.This recipe originally accompanied Salmon and Leek Pie.
1 red bell pepper
1 fresh red or green hot chile
a 16-ounce container sour cream (about 2 cups)
Quick-roast and peel bell pepper and cut into 1-inch-thick strips. Wearing protective gloves, seed and mince enough of chile to measure 1 teaspoon. In a blender blend roasted pepper, chile, and sour cream until very smooth and season with salt and black pepper. Sauce may be made 2 days ahead and chilled, covered.
Makes about 2 cups.
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| Gourmet |
| February 1999 |
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A Cook from Ridgefield, CT on 10/21/99 
Not as spicy as I thought. Good quality roasted peppers in a jar can be substituted and is a time saver. It is good with salmon and leek pie. Michael Aprea ( zchef1@aol.com ) from Hull, MA on 03/29/99
This sauce which was features with the salmon and leek pie is delicious. I made a caviar sour cream sauce with chives and chervil to accompany the pie. SUPERB
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