|
Member
Diane Morgado prepared this featured recipe on a live
telecast of
Dr. Fujii's cooking class, April 14, 2005, channel 55. |
3 tsp olive oil
4 green onions, finely chopped
1 green pepper, seeded, cored, and diced
2 cloves garlic, minced
1 cup chopped tomatoes, peeled and seeded
2 tbsp pimento paste
1 tbsp vinegar
2 bay leaves
1 cinnamon stick 1 inch long
1/4 tsp ground cumin
1-1/2 cups water
1 tbsp parsley, finely chopped
Salt to taste
In a sauce-pan, heat
oil using medium-high heat. Cook green onions, green pepper, and
garlic for 3 to 5 minutes or until vegetables are softened.
Stir in tomatoes,
pimento paste, vinegar, salt, bay leaves, cinnamon stick, and cumin.
Bring to a boil and simmer 3 to 5 minutes or until thickened. Add
water and return to boil. Reduce heat to medium-low and simmer,
partially covered, for 15 to 20 minutes. Uncover and cook for 10
minutes longer or until liquid is reduced and sauce is thickened.
Add parsley and stir
to blend. Adjust seasonings to taste.
Discard bay leaves and
cinnamon stick. If desired, puree in food processor or food mill.
Pour into serving boat.
Makes about 2 cups.
