Ginger-pepper sauce

Yield: 1 Servings

Measure Ingredient
¼ cup Diced onion
¼ cup Diced scallions
¼ \N Diced grn. bell pepper
1 teaspoon Minced garlic
1 \N 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
\N \N 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. Posted to fatfree digest V97 #178 by jmill@... (Joanne h Mill) on Aug 13, 1997

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