Condiments
Red Pepper Sauce
Prep Time
15 min
Cook Time
20 min
Servings
1
Calories
150
A flavorful, low-fat sauce recipe.
Ingredients
(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)
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)
Instructions
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.
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.
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Nutrition Facts
Per Serving (1 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
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