Date: Tue, 20 Apr 93 09:53:45 EDT
From: "Hayes Dorton, MPL Corp., HAYES@MTNET2.WVNET.EDU"
From the May issue of the McDougall Newsletter
Red Pepper Sauce
2 large red bell peppers, chopped
1 small round onion, chopped
2 cloves garlic, minced
1/4 cup water
1/2 Tbs. white wine vinegar
1/8 tsp. crushed red pepper
1/8 tsp. white pepper
dash or two Tabasco sauce
1/2 to 1 Tbs. horseradish (optional)
Place peppers, onion and garlic in a sauce pan with the water. Cover and cook
over low heat until peppers are very soft, about 15 minutes. Transfer to a
food processor or blender and process until smooth. Return to sauce pan. Add
remaining ingredients. Heat over low heat for 5 minutes to blend flavors,
stirring occasionally. This makes an excellent spread for bread, a dip for raw
vegetables, or double the recipe and use it as an interesting pasta sauce. To
really jazz this up, try additng from 1/2 to 1 Tbs. horseradish to the sauce.
Makes 1 cup. Prep time: 10 min. Cooking time: 20 min.