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Gingered Pepper Sauce

By: Morton Salt  
"A robust colorful sauce packed with freshness that goes beautifully with salmon. Bell peppers, garlic, seasonings, and vegetable broth are pureed until smooth, then warmed before serving."

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Prep Time:
25 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 medium red peppers, seeded, roasted, skinned
  • 2 tablespoons Morton® Nature's Seasons® Seasoning Blend
  • 4 medium yellow peppers, seeded, roasted, skinned
  • 3 teaspoons ground ginger, divided
  • 1/2 cup vegetable broth, divided
  • 6 cloves Seasoned Roasted Garlic, divided * (see link below)
  • 4 tablespoons butter, cut into chunks, divided

Directions

  1. In blender or food processor, puree red peppers with half of garlic, Morton Natures Seasons seasoning blend, ginger and broth.
  2. In small saucepan, over medium heat, cook and stir until mixture bubbles. Gradually stir in half of butter (or margarine) chunks until smooth. Keep warm until ready to serve or serve at room temperature.
  3. Repeat procedure for yellow peppers, using remaining ingredients.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 175 | Total Fat: 12.1g | Cholesterol: 31mg

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