Date: Tue, 20 Apr 93 09:53:45 EDT From: "Hayes Dorton, MPL Corp., HAYES@MTNET2.WVNET.EDU" From the May issue of the McDougall Newsletter Red Pepper Sauce 2 large red bell peppers, chopped 1 small round onion, chopped 2 cloves garlic, minced 1/4 cup water 1/2 Tbs. white wine vinegar 1/8 tsp. crushed red pepper 1/8 tsp. white pepper dash or two Tabasco sauce 1/2 to 1 Tbs. horseradish (optional) Place peppers, onion and garlic in a sauce pan with the water. Cover and cook over low heat until peppers are very soft, about 15 minutes. Transfer to a food processor or blender and process until smooth. Return to sauce pan. Add remaining ingredients. Heat over low heat for 5 minutes to blend flavors, stirring occasionally. This makes an excellent spread for bread, a dip for raw vegetables, or double the recipe and use it as an interesting pasta sauce. To really jazz this up, try additng from 1/2 to 1 Tbs. horseradish to the sauce. Makes 1 cup. Prep time: 10 min. Cooking time: 20 min.