| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Diced onion |
| 1/4 |
c |
Diced scallions |
| 1/4 |
|
Diced grn. bell pepper |
| 1 |
t |
Minced garlic |
| 1 |
|
Jar, 7 1/2 oz pimentos |
|
|
draned and minced |
| 1 |
oz |
Cornstartch, 2 Tbs. |
| 1 |
t |
Gound ginger |
| 1 |
T |
Tamari |
| 1/4 |
c |
Sherry |
| 1/4 |
c |
Ketchup |
| 1 |
c |
Water |
|
|
Cayenne pepper to taste |
INSTRUCTIONS
In med. saute pan, cook onion, sallions, bell pepper and garlic over
low heat and until soft about 10 min. In food processor or blender
process remaining ingred. until smooth. Add to onion mixture. Cook
over med. low heat until sauce thickens and heated through - about 5
min. Makes 2 cups sauce. Posted to fatfree digest V97 #178 by
jmill@juno.com (Joanne h Mill) on Aug 13, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”