My favorite thing to do with roasted red peppers is my friend Will’s Romesco Sauce. But that one is just too rich for everyday use, so I was glad to find this simple roasted pepper cream. I’ll try adding a tiny bit of garlic (maybe a half clove?) next time, to get a more Romesco-like flavor.
7-oz jar roasted red peppers, drained
2 T sour cream (use fat-free, if you are on the South Beach diet)
1 T cider vinegar
Salt and pepper
Blend all ingredients in a blender or food processor. Serve cold or at room temperature, and refrigerate leftovers.