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This recipe passed the toughest sauce critic - my husband. I admit, I was a little leery making this for him 'cause he's a "don't mess with my sauce" kinda guy. His comments were "this sauce has a depth of flavour", "you can taste the different levels without one thing jumping out", "I'm really liking this sauce - you can make it again!" Well, he must have really enjoyed it as he ate 3 plates full! Who knew adding beer to sauce could generate so much excitement! I did adapt this recipe slightly. I made half the amount using only red & green peppers (what I had on hand) and dried spices (fresh were too dear @ the store). I halved the amount of carrot, grating it into the sauce (but will add all next time). I also threw in about 8oz of tomato sauce because I had some in the fridge to use up. This recipe is a keeper. Made for My 3 Chefs, Nov '09.