Recipe - Horseradish Red Pepper Sauce

3 lg Red bell peppers; roasted,
peeled and seeded*
One fourth cup Dry sherry
2 tablespoon Olive oil
3 lg Garlic cloves; minced
1 tablespoon Dijonstyle mustard
4 teaspoon Honey
3 teaspoon Lemon juice
Three fourths cup Heavy cream
5 tablespoon Freshly grated horseradish
Salt to taste

*NOTE: (Dave prefers to use a handheld propane torch to roast the peppers.
It gives a bit of a smoky flavor and keeps the peppers firmer. Works very
well for chile rellenos. You can use any method that you prefer.)

Puree roasted peppers and sherry in food processor. Heat olive oil in
mediumsized skillet over medium heat. Saute garlic for one minute. Stir in
red pepper puree and stir constantly for about 3 minutes. Reduce heat to
low and stir in mustard, honey and lemon juice. Mix well. Add cream and mix
well. Increase the heat to medium and cook, stirring constantly, until
sauce is hot but not boiling. Add horseradish and mix, taste and add salt.
Serve over grilled shrimp, fish, scallops or use as a sauce for pasta.

Always add horseradish last because when cooked drives off the volatile oil
and diminishes the sharp bite of the root.

Enjoy! Judith Stone Mad Pepper Co. El Passo Cafe
http://www.beachdirectory.com/elpasso
Posted to CHILEHEADS DIGEST by Judith Stone madpepco@gte.net on Feb 21,
1998