|7 ounces||Pimientos; drained|
|2||Vegetable bouillon cubes; crumbled|
|¼ cup||Fresh parsley; chopped|
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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