1/2 cup dried red bell peppers
1/2 cup sun-dried tomatoes
1/2 cup canned mushroom pieces
1/2 cup canned artichoke hearts
1 small onion
2 small carrots, parboiled
1/2 cup green olives, stuffed or pitted
2 tablespoons commercial minced garlic
3 cups vegetable oil
1 tablespoon chili powder
1 teaspoon cayenne
1/2 teaspoon paprika
1 tablespoon salt
2 teaspoons hot sauce
2 teaspoons white vinegar
1 teaspoon red wine vinegar
1 teaspoon lemon juice
Cover the dried red peppers and tomatoes with hot water. Let stand 10 minutes. Drain well. In a food processor, place the peppers, tomatoes, mushroom pieces, artichoke hearts, onion, carrots, olives and garlic. Mince to make a coarse paste.
Meanwhile, heat the oil to simmering. Lower heat and stir in the vegetable mixture. Stir and add the chili powder, cayenne, paprika, salt, hot sauce, vinegars and lemon juice. Let simmer 3-5 minutes. Cool well and chill overnight. Can be refrigerated up to one month.
Makes about 4-1/2 cups sauce; analysis per 1-tablespoon serving.
NOTE:
Offer this with flatbreads instead of balsamic vinegar and olive oil. It is especially good with plain grilled or baked pizza dough.
85 calories (97% from fat), 9 grams fat (1 gram sat. fat), 1 gram carbohydrate, 0 grams protein, 119 mg sodium, 0 mg cholesterol, 3 mg calcium, 0 grams fiber