- 1 red bell pepper
- 1 fresh red or green hot chile
- a 16-ounce container sour cream (about 2 cups)
- Quick-roast and peel bell pepper and cut into 1-inch-thick strips. Wearing protective gloves, seed and mince enough of chile to measure 1 teaspoon. In a blender blend roasted pepper, chile, and sour cream until very smooth and season with salt and black pepper. Sauce may be made 2 days ahead and chilled, covered.