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Saturday

Vegan Ginger Pepper Sauce

This sauce has an amazing combination of spice and flavor. It calls for several different kinds of peppers, but it's well worth the effort.

Ginger Pepper Sauce


1/4 c. diced onion
1/4 c. diced scallions
1/4 diced grn. bell pepper
1 tsp. minced garlic
7 1/2 oz. jar pimentos, drained and minced
l oz. corn starch (2 Tbs.)
1 tsp. ground ginger
1 Tbs. tamari
1/4 c. sherry
1/4 C ketchup
1 cup water
cayenne pepper to taste

In med. saute pan, cook onion, scallions, bell pepper and garlic over
low heat and until soft about 10 min.

 In food processor or blender process remaining ingredients until smooth.

Add to onion mixture. Cook over med. low heat until sauce thickens and heated through - about 5
min. Makes 2 cups sauce.

4 comments:

  1. Replies
    1. Of course! I have a freezer full myself :) Allow the sauce to cool to room temperature, and then add to a double zipper freezer bag. Lay flat to freeze. You can easily thaw with warm water over the bag, or just naturally in the freezer

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    Replies
    1. Sorry Annette, deleted the wrong comment :)

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