Sweet Pimiento Sauce
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INGREDIENTS
INSTRUCTIONS
Ingredient notes -- substitute a jar of peeled and fire roasted red and/or yellow bell peppers; substitute chicken or beef bouillon (remember their salt!). Put pimientos, bouillon, and water in food processor container and blend until smooth. Pour into small saucepan. Stir over medium heat about 2-3 minutes. Stir in the parsley before serving. Makes 8 one-tablespoon servings. Use to brighten vegetables, fritattas, meatloaves, or nutty-bean loaves; to color potato or white-sauce based soups; to dip a bite of breaded cutlet; use instead of butter on a baked potato. Variations: use v8 instead of bouillon; use cilantro instead of parsley. Add a little vinegar and capers before serving. Add Tabasco (red or green) before serving.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (30g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 1 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.2mg | 0 % | |
| Potassium 10.4mg | 0 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 1
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