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..Hot & Warm Sauces pg 1.. ..Agra Dolce (1904).. ..Almond Sweet Red Pepper Relish.. ..Anchovy Sauce.. ..Bearnaise Sauce (Basic Recipe).. ..Bechamel Sauce.. ..Bechamel Sauce, Antoine's.. ..Bechamel Sauce: Careme's & Modern.. ..Bechamel Sauce, Classic.. ..Bearnaise Sauce.. ..Bolognese Sauce.. ..Bordelaise Sauce, Quick.. ..Carmalized NY Bold Onion Gravy.. ..Cherry Sauce.. ..Chocolate Sauce.. ..Coney Island Hot Dog Sauce.. ..Cucumber & Tomato Toping.. ..Dried Cherry Relish.. ..Drunken Cherries.. ..Duxelles.. ..Garden Fresh Tomato Sauce.. ..Ginger Sauce.. ..Hollandaise Sauce.. ..Hollandaise, Key Lime Hollandaise.. ..Horseradish Sauce (1896).. ..Horseradish Sauce (1904).. ..Horseradish Sauce, Old Fashioned..

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ALMOND-SWEET RED PEPPER RELISH

(For Seafood and Poultry)
Serving Size: 6   

Step One
1 cup Red Bell Pepper -- diced
1/2 cup Onion -- chopped
1/2 tablespoon Garlic -- minced
1/8 cup Olive oil

                      
Step Two
1/2 cup Almonds -- chopped coarse
3/4 cup Tomatoes -- diced
1/2 tablespoon Red Wine Vinegar
1 1/2 tablespoons Fresh Basil -- chopped
Salt -- to taste
Pepper -- to taste
Lemon or Lime Juice -- to taste


[1) Saute ingredients in Step One until vegetables are soft.

[2) Stir in ingredients in Step Two. Remove from heat.
 

 

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