| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, Sun-dried | 1 | Servings | ||
INGREDIENTS
| LISA HLAVATY FDGN81A | ||
| 2 | Red sweet peppers, diced | |
| 2 | Green sweet peppers, diced | |
| 2 | Yellow sweet peppers, diced | |
| 1/4 | c | Clarified butter |
| 12 | oz | Jar sun-dried tomatoes |
| 10 | Whole tomatoes, peel dice | |
| 46 | oz | Can tomato juice |
| 1/4 | c | Lemon juice |
| 2 | T | Ground oregano |
| 2 | T | Worcestershire sauce |
| 2 | T | Tabasco sauce |
| 1 | T | Horseradish |
| Salt and white pepper |
INSTRUCTIONS
In a large skillet cook the peppers in clarified butter until translucent. Add the sun-dried tomatoes and their juice, and cook for 5 minutes. Set aside. In a saucepan over low heat combine the remaining ingredients. Bring the mixture to a boil, redcue the heat, and simmer for 30 minutes. Add the peppers and simmer to the desired temperature. Source: The Victoria (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1792
Calories From Fat: 129
Total Fat: 15.3g
Cholesterol: 0mg
Sodium: 13072.9mg
Potassium: 15316.6mg
Carbohydrates: 401.4g
Fiber: 63.8g
Sugar: 195.4g
Protein: 66.3g