A non |
B non |
O non |
''Gatherer'' Garlic-Bell Pepper Sauce
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|Contributed by: debra+||Added: Jan 31, 2010 at 09:29 AM|
This recipe can be used as a salsa or dip. This recipe only calls for red peppers, but it can be made with green peppers too. (I react to green peppers.) Zucchini was added for a more colorful look. It's great put it over basmati rice or quinoa.
Best Used By Blood Types:
- Type A Non Secretor (3 beneficials)
- Type B Non Secretor (5 beneficials)
- Type O (4 beneficials)
- Type O Non Secretor (6 beneficials)
- 4 Tablespoons olive oil
- 2 large red onions, finely chopped (about 3 cups)
- 2 red bell peppers, ribs and seeds removed, finely chopped (about 2-1/4 cups)
- 2 orange bell peppers, ribs and seeds removed, finely chopped (about 2-1/4 cups)
- 2 yellow bell peppers, ribs and seeds removed, finely chopped (about 2-1/4 cups)
- 2 small zucchinis, sliced lengthwise and then again to julienne, cut strips into small 1/4'' pieces
- 6 garlic cloves, minced
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 very large tomato, cored and finely chopped (variation: plum tomatoes) (about 2 cups)
- 3 cups mixed cilantro leaves and tender stems, finely chopped (variation: parsley)
- Sea salt (grey sea salt works well)
- Basmati rice [variation: quinoa]
How to make it:
- In a 6 to 8 quart Dutch oven or pot, heat oil over medium heat. Add onion and cook, stirring often, until onion starts to soften. (About 5 minutes)
- Add bell peppers, zucchini, garlic, oregano and cumin. Cook, stirring often, until peppers are crisp-tender. (About 7-8 minutes). Add tomato, stirring occasionally, and cook for another five minutes. Add finely chopped cilantro and salt. Mix until heated through.
- If not using immediately, transfer sauce into 1 cup containers. Freeze until ready to use up to 3 months.
- Makes about 8 cups.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Parsley||2|| B|| N|| B|| B|| B|| B|| B|| B|
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients which may be high in chitinase, an allergen.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
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- Revised Sep 23, 2010 at 09:39 PM By: Dr. Pepper
- Revised Sep 25, 2010 at 02:39 PM By: Dr. Pepper