RECETAS Y COCINA

Ingredients

• 1/2 cup (1 stick) butter
• 1 1/2. cups green bell pepper, chopped
• 1 1/2 cups onion, chopped
• 1 1/2 cups celery, chopped
• 1 tablespoon garlic, finely chopped
• 1/4 cup tomato paste
• 2 tablespoons paprika
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 cups chicken stock or water
• 1 cup tomato juice
• 1 cup tomatoes, peeled and chopped
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons salt
• Pinch of black pepper
• Pinch of cayenne pepper
• Pinch of white pepper
• 1 1/2 tablespoons cornstarch
• 4 tablespoon water
• 1/4 cup fresh parsley

Preparation

Melt butter in a large saucepan and cook the bell pepper, onion, celery, and garlic until tender, 5 to 8 minutes.

Stir in the tomato paste, paprika, and Italian seasoning and cook an additional 3 minutes.

Add 1 1/2 cups chicken stock or water, tomato juice, tomatoes, Worcestershire, salt, black, cayenne and white pepper. Bring the mixture to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring frequently.

In a small bowl, blend the cornstarch with 4 tablespoons water until smooth.

Gradually add the cornstarch to the mixture, stirring constantly, until the sauce thickens.

Sprinkle with parsley and serve.

Yields 1 1/2 quarts.

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