Sauce Rouge

Yes its the same picture! But its a different recipe, so keep reading! I realized that at every party I go to, when it comes to finger food, the dips are always so repetetive. As dips go, this one is SO not run of the mill! No wonder it is by far my favorite!!! Its fattening, yes, but so are most dips! (well, the ones I like anyway!) Its simple to make, and the flavors are SO good, you'll keep making this ALL the time!

Here's what we need: 

125 ml (4.5 oz) Heavy cream (what would life be sans heavy cream? really),

 1 (or many) cloves of garlic, 

salt, 

pepper,

 20 ml (0.75 oz)olive oil and 300 gm (10.5 oz)red/yellow/orange peppers.

 (whatever you have-red peppers will result in a sauce rouge obviously) I have some red and yellow peppers here that I'd cleaned, chopped and frozen last week (thank god for freezers!)

Heat oil in a pan.

Add the chopped peppers in. Let them sweat for a few minutes.

Now for the garlic (i LOVE the stuff, can you tell?:) ) Peel and chop roughly.

Bung in the garlic, count to 5 and take a good sniff! You might want a chair at this point-in case your knees buckle, I always hope that there will be a place in heaven that smells like this :) Allow it to cook for about 3-4 minutes.

Add about 3 tablespoons of water.

Cover with a parchment paper lid. Make sure the flame/heat is medium low.

No peeking!

Now as that cooks, take out another pan and pour in the heavy cream

Let it reduce to half the original quantity.

In about 20 minutes, the peppers should be soft. Put the mixture in a blender. Add salt and pepper.

I was REALLY in a hurry, so I took a shortcut. I added the cream in and just gave everything a whiz until I had a smooth creamy mixture. But the REAL way to do it would be to puree the peppers, then put them back in the sauce pan, allow the mixture to reduce and then add the reduced heavy cream little by little until you're happy)

But being the disorganized person I am, I had 20 people waiting for lunch and NO time. 

Blend away! And we're done!!!

I served this with the crumb fried mushrooms, but this tastes great with just about anything!