Firecracker Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 red sweet pepper, thinly sliced | 1 green bell pepper, thinly sliced | 4 small jalapenos, cut in rings or seeded and minced |
| 2 firecracker peppers (difficult to find: substitute 4 Tabasco peppers), diced | 1 medium onion, thinly sliced | 2 tablespoons olive oil |
| 1 tablespoon chopped fresh thyme leaves | 2 cups tomato sauce or pureed tomatoes | 1 cup Bloody Mary mix |
| 1/4 cup hot sauce | 1 tablespoon sugar | 2 teaspoons salt |
| 1 | In a medium pot saute all of the peppers and the onion in the olive oil over high heat, and add the thyme and oregano. Continue to cook on high heat, stirring until the ingredients brown somewhat, about 5 minutes. Add the tomatoes, Bloody Mary mix, hot sauce, sugar, and salt. Simmer on low heat for about 20 minutes. |