Roasted Pepper and Cilantro Sour Cream
2 cups sour cream
6 Tbsp. fresh cilantro, chopped
2 each large red sweet bell peppers, roasted
juice of half a lemon
Kosher salt and fresh ground black pepper to taste
Place the sour crean and cilantro into a large bowl and mix well.
In a food processor, puree the peppers well.
Add the pureed peppers and the lemon juice to the sour cream and mix well
Season with salt and pepper
Refrigerate, covered, for at least an hour before serving
Pairs Well With
I like this one on chips, in chili, served with fajitas and as an ingrediant in salads