Prep 10 mins
Cook 20 mins
This is actually Dave's recipe that he has been making for years. It was served at my step-daughter's grandmother's restaurant many, many years ago. We love it. If it is too tart for you adjust with a little extra sugar
- Combine all ingredients and cook until red pepper is softened (approximately 20-25 minutes).
- Thicken as desired with the cornstarch and water, pouring slowly and constantly stirring.
This is by far the best sweet and sour recipe I have ever made! I wish I could give this *Ten* stars! I served this with Egg Rolls. I did use a stick blender to blend the peppers and pimientos. Thanks for sharing your family recipe Nimz
This was a very interesting dish. I liked the fact that the peppers stayed whole. They looked great swimming in the sauce. I didn't find a need to add any additional sugar and it wasn't too tart, just right. I served this with Low Fat Bread Crumb Chicken for a very enjoyable dinner. Thanks for posting. Made for 123 hit wonders. :)
i used white vinegar because i didnt have any rice. i cut the red peppers alittle bit and added some extra sugar because im a chicken when it comes to spicy things, but i think next time ill leave the pepper amount where its at and just add the extra sugar because it wasnt that spicy at all. I think this would be a nice sauce for some appy meatballs. I used it to dip some chicken tender strips that were on sale when i went to acme - the tenders were gross but your sauce made them edible :D lol thanks for a great recipe nimz