Serves: 12
Total Calories: 45
Yield: 1 quart

1 red bell pepper diced
1 cup Vegetable Broth
1 leek diced
1 yellow onion diced
1 stalk celery diced
1 shallot diced
1 tablespoon peeled and chopped fresh ginger
2 cloves garlic chopped
2 tablespoons rice flour
1 cup unsweetened pineapple juice

Put the bell pepper and broth in a small food processor or blender and process until smooth. Set aside.

Put the leek, onion, celery, shallot, ginger, and garlic in a medium saucepan over medium heat and cook, stirring frequently, until the vegetables start to brown, 4 to 5 minutes. Add the rice flour and stir for 30 seconds. Stir in the bell pepper mixture and pineapple juice and cook, stirring frequently, for 15 minutes. Transfer to a blender and process on high speed until smooth. Strain through a fine-mesh strainer. Pour into a clean medium saucepan (or rinse out the one used earlier) and reheat over medium-low heat until steaming. Serve hot. Stored in a sealed container in the refrigerator, Sweet-and-Sour Sauce will keep for 1 week.

Note: If the leek mixture starts to burn, stir in 2 tablespoons of broth.

Nutritional Facts:

Serves: 12
Total Calories: 45
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Dried Peach Sauce
Bell Pepper Coulis
Sweet and Sour Sauce
Saffron-Tomato Compote
Roasted Garlic and Tamarind Glaze
Bravo Tomato Sauce
Pesto Sauce
Picante Salsa
Tomatillo Salsa
Herbed Hummus