This recipe can be prepared in 45 minutes or less.

　　This recipe originally accompanied Salmon and Leek Pie .

Ingredients

　　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.