Recipe - Ginger-Pepper Sauce

One fourth cup Diced onion
One fourth cup Diced scallions
One fourth Diced grn. bell pepper
1 teaspoon Minced garlic
1 Jar (7 One half oz) pimentos;
draned and minced
1 ounce cornstartch (2 Tbs.)
1 teaspoon Gound ginger
1 tablespoon Tamari
One fourth cup Sherry
One fourth cup Ketchup
1 cup Water
Cayenne pepper to taste

In med. saute pan, cook onion, sallions, bell pepper and garlic over low
heat and until soft about 10 min. In food processor or blender process
remaining ingred. until smooth. Add to onion mixture. Cook over med. low
heat until sauce thickens and heated through about 5 min. Makes 2 cups
sauce. Posted to fatfree digest V97 #178 by jmill@juno.com (Joanne h Mill)
on Aug 13, 1997