| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Diced onion |
| 1/4 |
c |
Diced scallions |
| 1/4 |
|
Diced grn. bell pepper |
| 1 |
ts |
Minced garlic |
| 1 |
|
Jar (7 1/2 oz) pimentos; draned and minced |
| 1 |
oz |
cornstartch (2 Tbs.) |
| 1 |
ts |
Gound ginger |
| 1 |
tb |
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
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