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Roaster Pepper Sauce for Seafood

This recipe takes a little more time than buying the commercial roasted peppers but is worth the effort. It is a mild, yet flavorful, sauce for grilled or broiled seafood, and is also a good sandwich spread. Especially one made with leftover fish.

2 medium red, yellow, or orange bell peppers

1/4 cup light mayonnaise

1/4 cup light sour cream

1 teaspoon lemon juice

1/4 teaspoon Tabasco-style hot sauce

Dash black pepper

Roast the peppers over a hot fire turning every 2 to 4 minutes until soft and blackened on all sides, top, and bottom.

Place the peppers in a closed container for 15 minutes to steam in their own juice. Remove the peppers, remove their skin, stem, seeds, and membranes. Some cookbooks suggest doing this under running water, but that washes away flavorful juice. A few pieces of blackened skin will add character to the sauce. Combine the peppers with the remaining ingredients in a food processor or blender and process to a smooth consistency.

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