1 can of piquillo peppers or red pepper
100 ml. of cream
1 clove of garlic
2 tsp olive oil
Add olive oil to a pan to lightly fry the sliced garlic.
Add the red peppers and the “juice” of the can, season and let it cook to medium heat five minutes. Once the juices are evaporated, stir in the blender and let cool.
Add the cream and 2 tsp olive oil. Beat well until the sauce is smooth.
Tips_ you can also add half bay leaf for extra flavour.
Enjoy with Asparagus cannelloni with Red Pepper Sauce