Pan-roasted peppers with garlic-infused sauce

INGREDIENTS

1 Tbsp. Olive oil

Mini sweet peppers

1/4 tsp. Sea Salt /or to taste

3 Garlic cloves minced

1/2 cup Sour Cream

1/2 cup Half and Half

1 Tbsp. Unsalted Butter

1/4 tsp. Crushed Red Pepper

ROUX

1 tbsp. All-purpose flour or any other thickener

Splash of cold water

Mix until smooth in texture and add as needed to make the sauce thicker.

GARNISH

Dried or chopped parsley

INSTRUCTIONS

Heat the pan with oil at medium-high temperature.

Prepare peppers ahead by washing and pierce them with a knife in one place to prevent them from bursting, and they cook much faster. They will start smoking fast in the hot pan. Keep moving peppers and turning them around so each side could get a nice color -Brownish or deep golden.

Turn down the heat to a lower temp and put in the minced garlic. Season with a good pinch of salt.

Cook for the next minute on low so the garlic gets its flavor out.

Find a fitted lid for the pan or skillet and measure about 2 tablespoons of water.

Turn the heat to medium again, pour the water and immediately close with a lid tightly. Let the peppers get steamed up for about 4 to 5 minutes and they will get softer.

Mix together sour cream and a half and a half until well combined and smooth.

Pour the sauce into the skillet and stir

Add butter and crushed chili pepper; keep stirring around the peppers.

Lastly, mix together Roux by adding in a bowl 1 tablespoon of flour and add just a splash of water, mix very well until the texture is smooth, with no lumps. The texture needs to be thick, but still pourable.

Pour slowly into the skillet and keep stirring. You do not need the whole Roux if the sauce is thick enough, discard Roux if you have any left.

Garnish it with dry parsley and serve immediately.