3 large red bell peppers, diced
2 tbsp. extra virgin olive oil
1 1/2 tbsp. corn starch (may be substituted by wheat flour)
1 cup very heavy cream
1/2 tbsp. sugar
salt to taste

Clean and dice the red bell peppers. Put into a blender with the olive oil and process them until a fine liquid paste is obtained (do not strain it).

Transfer to a pot, add the corn starch and heat it until boiling is achieved, then reduce the heat and stir frequently until the corn starch (or wheat) will be cooked and the paste will become thick. Next, add the heavy cream, stirring until smooth (you may need a low speed blender).

If the dip is not thick enough, you can add a little bit more starch dissolved in cold heavy cream, continuing heating and stirring. Adjust the salt to taste and refrigerate for at least 2 hours before serving.

Submitted by: Luis De Santis