Autumn Pepper Sauce
12 diced shallots
1 1/2 cups sherry
4 cups chicken stock
2 cups sundried tomatoes in oil, drained, julienned
3 tablespoons chopped parsley
1 tablespoon dry oregano
1 tablespoon basil
1 tablespoon dillweed
1 tablespoon rosemary
1 tablespoon thyme
Salt, black pepper, to taste
1 sweet yellow bell pepper, cut into strips
1 sweet green bell pepper, cut into strips
1 sweet red bell pepper, cut into strips
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