-LISA HLAVATY (FDGN81A) 2 Red sweet peppers; diced 2 Green sweet peppers; diced 2 Yellow sweet peppers; diced 1/4 c Clarified butter 12 oz Jar sun-dried tomatoes 10 Whole tomatoes; peel, dice 46 oz Can tomato juice 1/4 c Lemon juice 2 tb Ground oregano 2 tb Worcestershire sauce 2 tb Tabasco sauce 1 tb Horseradish 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)
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