| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauces |
8 |
Servings |
INGREDIENTS
| 7 |
oz |
Pimientos; drained |
| 2 |
|
Vegetable bouillon cubes; crumbled |
| 1/4 |
c |
Water |
| 1/4 |
c |
Fresh parsley; chopped |
INSTRUCTIONS
Ingredient notes -- substitute a jar of peeled and fire roasted red and/or
yellow bell peppers; substitute chicken or beef bouillon (remember their
salt!). Put pimientos, bouillon, and water in food processor container and
blend until smooth. Pour into small saucepan. Stir over medium heat about
2-3 minutes. Stir in the parsley before serving. Makes 8 one-tablespoon
servings. Use to brighten vegetables, fritattas, meatloaves, or nutty-bean
loaves; to color potato or white-sauce based soups; to dip a bite of
breaded cutlet; use instead of butter on a baked potato.
Variations: use v8 instead of bouillon; use cilantro instead of parsley.
Add a little vinegar and capers before serving. Add Tabasco (red or
green) before serving.
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