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Larissa Bergen Smith
Holy smoke that's hot-sauce
Sauce of onion, garlic, red pepper, tomato juice and barbecue sauce.
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Ingredients
Directions
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Chop the onion and finely chop the garlic.
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Cut the stalk of the red peppers. Halve the peppers lengthways and remove the seed lists with a sharp knife. Slice the flesh finely.
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Heat the olive oil in a pan and fry the onion, garlic and red pepper in a medium heat for about 5 minutes.
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Meanwhile, strain the tomato juice. Add the tomato juice and the bbq sauce to the pan, stir and heat until boiled.
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Leave for 5 minutes and remove from the heat. Puree the sauce with the hand blender and, if you want a really smooth sauce, pass through a sieve.
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Allow the sauce to cool completely. Store in a sealed bottle for up to 1 week in the refrigerator.
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Nutrition
90Calories
Sodium15% DV360mg
Fat3% DV2g
Protein2% DV1g
Carbs6% DV17g
Fiber4% DV1g
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