Red Pepper Sauce
By Mary McDougall
Serves: Makes 1 cup
Prep Time: 5 min
Cook Time: 30 min
Ingredients
2
Large red bell peppers, seeded and coarsely chopped
1
Small onion, coarsely chopped
1 Clove
Garlic, coarsely chopped
1 Tbsp
Rice vinegar
1/2 Tbsp
Prepared horseradish
1 Tsp
Chili garlic sauce
Directions
1
Place the peppers, onion and garlic in a food processor and process until quite smooth. Transfer to a pan and add the remaining ingredients. Cook, uncovered over low heat for at least 30 minutes to intensify flavors and reduce sauce slightly. Season with a bit of sea salt, if desired, before serving.
Hint: This makes a great dip for pita bread, a spread for crackers, a topping for griddle cakes, or a sauce for pasta or spaghetti squash. If you like your foods a bit spicier, add more of the horseradish or chili garlic sauce to taste.
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