Red Pepper Rarebit

  • Yield: 4 to 6 servings


3-- roasted red pepperd (charred, peeled, seeded)
1large onion, finely chopped
1-- garlic clove, minced
1cup olive oil
1-1 1/2cups grated sharp Cheddar cheese
-- Salt and pepper
dash Tabasco sauce
1tablespoon butter
2teaspoons flour
1cup heavy cream
-- Toasted English muffins


  1. Saute onions and garlic in oil.  Puree peppers (reserving 6 strips for garnish), onion, garlic, and oil in a blender or food processor.  Return to saucepan and heat with cheese.  Season to taste with salt, pepper, and Tabasco sauce.  Blend butter with flour and add little by little to the simmering sauce.  Stir until smooth.  Add cream and stir until very hot.
  2. Pour over toasted English muffins and garnish each serving with a strip of roasted red pepper.

Recipe reprinted with permission from the Junior League of Tyler’s And Roses for the Table (The Junior League of Tyler, Texas  1997).