| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sun-dried, Sauces |
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 |
tb |
Ground oregano |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Tabasco sauce |
| 1 |
tb |
Horseradish |
|
x |
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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