Saute shallot, garlic and bell pepper in butter until soft. Add red wine and half of the cilantro and simmer until reduced by half. Add the tomatoes and simmer slowly for about 15 minutes or until slightly thickened. Add the rest of the cilantro, blend mixture until smooth. Season with salt and pepper to taste. NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA email@example.com Garrys Home Cookin Website http://members.aol.com/garhow/cooking Recipe by: James Beard - Feb 97 issue Chile Pepper Magazine Posted to bbq-digest V5 #068, by "Garry Howard"
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 8|
|Calories from Fat: 6 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1mg||0 %|
|Sodium 34.6mg||1 %|
|Potassium 388.9mg||10 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.3g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 79
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