New Mexican Fire Roasted Tomato and Pepperoncini Pasta Sauce
I'm not partial to the hot peppers but these little Pepperoncini peppers are very tasty and you can get them mild, though they still have a little bite to them. I just love them in this recipe. I chop the pepperoncinis and canned tomatoes with my kitchen scissors. The fire roasted tomatoes really taste good in this recipe also and I recommend that you don't use the plain canned tomatoes.
INGREDIENTS
Nutrition- 1tablespoon coconut oil
- 1⁄2
- 1
- 6
- 6mild pepperoncini peppers (cut up small)
- 1
- 1⁄2
- 1⁄4
- 1⁄4cup chicken broth
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DIRECTIONS
- Melt the coconut oil in a large non stick saute pan.
- Saute the onions until they get opaque then add the mushrooms and saute those until they just get soft. About 10 minutes.
- Add in the garlic and saute for a couple of minutes being careful not to burn.
- Add the rest of the ingredients and simmer for 15-20 minutes to reduce the liquid.
- Serve over your favourite rice or pasta with some grated Romano or Parmesan cheese.
- Bon Appetit!
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