| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
2 |
Cups |
INGREDIENTS
| 2 |
|
Red peppers |
| 6 |
dr |
Garlic juice |
| 1 |
tb |
Arrowroot slurry |
| 2 |
tb |
Red wine |
| 1 |
|
Scallion top, chopped fine |
| 1/2 |
ts |
Butter (opt) |
INSTRUCTIONS
Cut peppers into quarters, remove seeds and white pulp. Run through
juicer. Pour juice into small, low-sided skillet or saute pan, whisk
over medium heat until bubbling around edges. Add slurry and cook,
whisking to desired consistency; don't cook too long. Whisk in red
wine, remove from heat. Add green onion, whisk in gently. If using,
whisk in butter until blended; serve.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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