I just tried this over some gold spotted bass with rice and it was KILLER! It would probably be even better over some fish, jumbo shrimp, scallops,
etc with pasta.
What you need:
4 red bell peppers
1/4-1/2 7 oz can of chipotle peppers
8 oz sour cream
1/4 teaspoon salt
1/4 teasponn cayenne pepper
1 tablespoon chopped cilantro
pinch of lemon zest and juice
Core bell peppers and cut them in half and press down flat (skin side up) on to a pan lined with foil. Roast at 450 for about 15 mins. Until skin
bubbles and starts turning black. After roasting stack peppers and fold foil over and let steam in the oven another ten minutes. This makes it easier
to peel the skin off.
Discard skin an throw into blender until fully pureed. Now add sour cream, salt, cilantro, lemon zest, cayenne pepper and chipotle peppers. Blend
until pureed.
Just pour the sauce over seafood and you're good to go. Kind of a sweet and spicy sauce. A little rich, but really good!durrelllrobert - 4-21-2010 at 11:28 AM
Quote:
Originally posted by tattuna
It would probably be even better over some fish, jumbo shrimp, scallops, etc with pasta.
... or even on the the bumper of a VW bus (sorry Emeril)
