Ginger-pepper sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Diced onion |
| ¼ | cup | Diced scallions |
| ¼ | Diced grn. bell pepper | |
| 1 | teaspoon | Minced garlic |
| 1 | Jar (7 1/2 oz) pimentos; draned and minced | |
| 1 | ounce | cornstartch (2 Tbs.) |
| 1 | teaspoon | Gound ginger |
| 1 | tablespoon | Tamari |
| ¼ | cup | Sherry |
| ¼ | cup | Ketchup |
| 1 | cup | Water |
| Cayenne pepper to taste | ||
Directions
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. Posted to fatfree digest V97 #178 by jmill@... (Joanne h Mill) on Aug 13, 1997