Prep 10 mins
Cook 0 mins
A simple little no-cook sauce I put together to complement crab (or salmon or tuna) cakes. It would work well with many other things, too. I used peppers from a jar, but fresh would probably be even better - I'll give that a try when they are back in season!
- 1⁄2 cup roasted red pepper, chopped coarsely
- 1 tablespoon reduced-fat sour cream
- Place pepper and sour cream in a food processor bowl.
- Puree until smooth.