Red Pepper Mousse

  1. Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet.
  2. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
  3. Puree the mixture in a food processor or blender until smooth.
  4. Strain through a sieve lined with cheesecloth.
  5. Fold in the yogurt cheese.
  6. Season with salt and pepper to taste.
  7. This mousse can be stored in the refrigerator in a closed container for up to 3 days.
  8. Serve with grilled bread or as a base for pasta salad.

red bell peppers, clove garlic, thyme, salt, freshly ground pepper, whitewine vinegar, yogurt cheese

Taken from cooking.nytimes.com/recipes/6925 (may not work)

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