Makes 10-12 servings or 4 1/3-5 1/4 cups
A mild homemade version of the standard Mexican hot pepper sauce know as Salsa Picante. The wonderful carrot-beet sauce replaces the usual tomato sauce. Serce as a dip for chips, a sauce on Mexican specialties, or a taste enhancer for simple grain and vegetable fare. Very colorful and flavorful!
This recipe comes from Fresh From A Vegetarian Kitchen by Meredith McCarty.
Seasoned Red Sauce:
Makes 3 1/2 - 4 cups
To make seasoned red sauce, mix red sauce with other ingredients.
All vegetables to seasoned red sauce and let mixture sit in a cool place until ready to serve.
Note: When bell peppers and cucumber are out of season, substitute more of the other vegetables.
Pressure cook ingredients for 5 minutes, then pureé i food processor, blender, or by hand in a food mill until smooth.
To double recipe, keep water at 1/2 cup. For larger volumes, use 1 cup water to cook vegetables.