Date: Wed, 13 Aug 1997 11:35:41 -0700
From: jmill@juno.com (Joanne h Mill)
GINGER-PEPPER SAUCE
1/4 c. diced onion
1/4 c. diced scallions
1/4 diced grn. bell pepper
1 txp. minced garlic
7 1/2 oz. jar pimentos, draned and minced
l oz. cornstartch (2 Tbs.)
1 tsp. gound ginger
1 Tbs. tamari
1/4 c. sherry
1/4 C ketchup
1 cup water
cayenne pepper to taste
In med. saute pan, cook onion, sallions, bell pepper and garlic over
low heat and until soft about 10 min. In food processor or blender
process remaining ingred. until smooth. Add to onion mixture. Cook
over med. low heat until sauce thickens and heated through - about 5
min. Makes 2 cups sauce.
kwvegan vegan