Contributed by: Chris WebAdmin. of RecipesNow.com
Dhis lovely salmon-pink sauce can bring forth cheers when made with just-picked homegrown tomatoes and Hawaiian ginger. Its summery flavor is perfect with grilled seafood and chicken, kabobs and fritters.
For best flavor, serve the sauce chilled.
Combine the tomatoes and shallots in a food processor and process until pureed as smooth or as course as you like. Pour the sauce into a saucepan and bring to a boil. Stir in the ginger and mustard and simmer, uncovered, for 5 minutes.
Transfer the sauce to a nice bowl, cover and refrigerate. (The sauce keeps well, covered, for up to three days in the refrigerator.)
Serve the sauce chilled.
Serving Size: Makes 2 cups
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