Picante' Red Sauce
Yield
2 cupsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet red bell peppers
roasted |
|
| 1 | can |
tomatoes
diced, 14 1/2 ounces, with green chilies |
*
|
| 1 | clove |
garlic
pressed |
|
| ⅔ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
brown rice vinegar
|
* |
| 2 | tablespoons |
vinegar
ume |
|
| 1 | teaspoon |
basil
or more |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet red bell peppers
roasted |
|
| 1 | can |
tomatoes
diced, 14 1/2 ounces, with green chilies |
*
|
| 1 | clove |
garlic
pressed |
|
| 158 | ml |
soy sauce, tamari
|
|
| 15 | ml |
brown rice vinegar
|
* |
| 3E+1 | ml |
vinegar
ume |
|
| 5 | ml |
basil
or more |
*
|
Directions
*To roast pepper, hold over a gas burner or put under the broiler, rotating the pepper until it is charred black.
Place in a paper bag and seal.
This will allow the pepper to sweat. Peel off the charred skin and run under cold water. Seed and chop. (set aside) Place all ingredients in a blender. Blend and serve. Great over pasta, stuffed peppers or stuffed cabbage. Prep Time: 15 minutes Cooking Time.15 minutes Yield: 2 cups
