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Serving(s) |
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1-½ cups (375 mL) |
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| General Category : Dips and Spreads |
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| Food Group : Vegetables |
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| Preparation Method : Boil/Simmer |
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Ingredients
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2 shallots (or half onion), chopped |
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6 cloves garlic |
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2 tbsp (30 mL) vegetable oil |
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1 tbsp (15 mL) chopped gingerroot |
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1 tsp (5 mL) ground cumin |
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1 tsp (5 mL) cayenne pepper |
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1/4 tsp (1 mL) each cinnamon and cloves |
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1 jar (370 mL) roasted peppers, drained |
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2 tbsp (30 mL) packed brown sugar |
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1 tbsp (15 mL) soy sauce |
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2 tbsp (30 mL) lime juice |
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Preparation
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In food processor, blend shallots, garlic, oil, ginger, cumin, cayenne, cinnamon and cloves into smooth paste. Scrape into saucepan; set aside. In food processor, purée peppers and set aside.
Place saucepan over medium-low heat, turning heat down if sauce starts scorching. Cook, stirring, until fragrant and oil begins to separate, about 5 minutes. Add sugar and soy sauce; cook, stirring, for 2 minutes. Stir in pepper purée and ¼ cup (60 mL) water; simmer until thickened, about 5 minutes. Stir in lime juice. Scrape into bowl; let cool.
Makes 1½ cups (375 mL).
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Nutritional information
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| Per 1 tbsp (15 mL) serving: about 20 cal, 0 g pro, 1 g total fat (0 g sat. fat), 2 g carb, 0 g fibre, 0 mg chol, 66 mg sodium. % RDI: 1% iron, 4% vit A, 27% vit C, 1% folate. |
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Source
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Homemakers Magazine: November 2004
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