scarpara sauce ala debbie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 hot cherry peppers (whole)1/2 jar (32 oz jar) of red pepper hulls with the vinegar from jar (slice the peppers into strips)3 Tbsp salted butter (u can use unsalted)1 cube of chicken bouillon3-6 cloves of garlic (chopped fine)about 4 oz onion chopped finewater about 1/4 cup
Chop garlic and onion very small pieces.Saute in butter until carmelized. Very slowly swirl chicken bouillon cube into the mixture. Stir well.
Add the red pepper hulls (slice them into strips) with about 1/2 jar of the vinegar it is kept in. Add the water. Add the whole hot cherry pepper. Let simmer for about an hour uncovered. Stir every so often. you can add more or less water if you want the sauce to be thicker or not.
Use this sauce over baked pork chops or chicken.
It is yummy.. Bon Appetite
This receipe can be frozen and reheated .
you can leave out the hot cherry peppers but it does add some zip to the sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user DEBBIEBLAH1.
Add the red pepper hulls (slice them into strips) with about 1/2 jar of the vinegar it is kept in. Add the water. Add the whole hot cherry pepper. Let simmer for about an hour uncovered. Stir every so often. you can add more or less water if you want the sauce to be thicker or not.
Use this sauce over baked pork chops or chicken.
It is yummy.. Bon Appetite
This receipe can be frozen and reheated .
you can leave out the hot cherry peppers but it does add some zip to the sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user DEBBIEBLAH1.
Nutritional Info Amount Per Serving
- Calories: 92.8
- Total Fat: 4.4 g
- Cholesterol: 11.5 mg
- Sodium: 838.1 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.3 g
- Protein: 0.4 g