Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | -LISA HLAVATY (FDGN81A) |
2 \N | Red sweet peppers; diced |
2 \N | Green sweet peppers; diced |
2 \N | Yellow sweet peppers; diced |
¼ cup | Clarified butter |
12 ounces | Jar sun-dried tomatoes |
10 \N | Whole tomatoes; peel, dice |
46 ounces | Can tomato juice |
¼ cup | Lemon juice |
2 tablespoons | Ground oregano |
2 tablespoons | Worcestershire sauce |
2 tablespoons | Tabasco sauce |
1 tablespoon | Horseradish |
\N x | Salt and white pepper |
In a large skillet cook the peppers in clarified butter until translucent. Add the sun-dried tomatoes and their juice, and cook for 5 minutes. Set aside. In a saucepan over low heat combine the remaining ingredients. Bring the mixture to a boil, redcue the heat, and simmer for 30 minutes. Add the peppers and simmer to the desired temperature. Source: The Victoria (wrv)