Instructions: Reserve 2-3 rings of pepper for garnish. Seed and chop the rest of the peppers. Melt margarine over medium heat. Add onion and peppers and cook 10-15 minutes until soft. Add garlic, cumin, and cayenne and transfer to a blender. Add lemon juice and salt and blend until smooth. Place in a large bowl and blend in lemon peel.

In a small bowl soften gelatin in water for 5 minutes. Dissolve over medium heat. Stir gelatin mixture into pepper mixture and refrigerate until it begins to set. Whip cream until stiff and fold into pepper mixture. Cover and refrigerate at least 2 hours before serving.

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