Roasted Red Pepper Creole Sauce

1 Red Pepper
3 tbs of Organic Sour Cream
1 tsp of Creole Seasoning
1 tsp of Black Ground Pepper
1 tsp of Sea Salt
1 clove of garlic, minced
3 tbs of Extra Virgin Olive Oil
1/4 cup of Organic Skim Milk

To begin remove the steam, seeds and ribs of the red pepper. Then cut the pepper into 5 large strips (depending on the size of your pepper). Roast the pepper strips in the oven, at 400 degrees for 20 mintues. Rotate the red pepper strips periodacally. When the peppers are finished they should be tender and darkened on the skin side.

In a blinder, combine the roasted red pepper strips, sour cream, creole seasoning, black pepper, sea salt, garlic, milk and evoo. Blend on "puree" speed, until the mixture is in a liqueid form, about 1 minute.

Take the mixute, and heat in a sauce pan on low until warm (do not allow sauce to come to a boil). Makes about 2 cups.

Serve heated*

This is a great sauce to serve on crabcakes, or for a side sauce for any seafood! Enjoy.