Salsa de pimentos (pimento sauce)
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red bell peppers, roasted, peeled,, cut in chunks | |
| 4 | Hardcooked egg yolks | |
| 1 | cup | Half and half |
| 1 | teaspoon | Paprika |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Anchovy paste |
| ½ | teaspoon | Sea salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 3 | tablespoons | Lemon juice |
| dash | Of Tabasco | |
| 20 | Stuffed olives,, thinly sliced | |
Directions
In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth.
Pour into a bowl and add the lemon juice, Tabasco, and olives.
Yield: about 2 cups Posted to MC-Recipe Digest V1 # Recipe by: TOO HOT TAMALES SHOW #TH6279 From: Meg Antczak <meginny@...> Date: Thu, 5 Dec 1996 21:21:59 -0500