Red Bell Pepper Sauce

[Guest guest]

Yesterday I rec'd an attachment with the subject re: (Veg-Recipes) Spaghetti

with Meat Sauce and now I'm unable to open my mail...I did not even read that

email, just deleted it, but now . . .

 

 

* Exported from MasterCook *

 

Red Bell Pepper Sauce

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 red bell peppers

1/2 teaspoon sea salt

1/2 cup water -- 1/2 to 1 cup

 

Roast or broil bell peppers at 450-500F until charred.

 

Place in a paper bag to cool.

 

Peel off outer skin, remove seeds and stems, chop and place in blender with sea

salt and 1/2 cup water.

 

Blend until smooth--add water as necessary.

 

Cover and refrigerate. This sauce will keep for several days if refrigerated.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 64 Calories; trace Fat (5.4% calories

from fat); 2g Protein; 15g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

948mg Sodium. Exchanges: 2 1/2 Vegetable.

 

NOTES : makes 1 to 2 cups

Nutr. Assoc. : 0 0 0