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Jalapeno-Red Pepper Cream Sauce

Roasted jalapeno peppers, bell peppers and cream cheese come together to make a silky sauce that pairs perfectly with seafood dishes. We served ours up over linguini with lobster claw meat and were highly satisfied with both the flavor and the touch of heat.

Jalapeno-Red Pepper Cream Sauce Recipe


  • 1 large red bell pepper
  • 2 jalapeno peppers
  • 3 medium tomatoes
  • 8 fresh basil leaves, chopped
  • 4 ounces cream cheese, softened
  • 1 teaspoon salt

Cooking Directions

  • Preheat oven to 425 degrees.
  • Slice red bell and jalapeno peppers in half and place them on a lightly oiled baking sheet, skin sides up.
  • Slice tomatoes in half and place them on the baking sheet, skin sides up.
  • Bake for 20 minutes.
  • Remove from heat and cool slightly. Remove skins from tomatoes and peppers. Transfer to a food processor.
  • To food processor, add basil leaves, cream cheese and salt. Process until smooth. If needed, add a bit of water or milk to thin the sauce to your preferred consistency.
  • Serve!



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