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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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from Master Class at Johnson & Wales , episode Cooking with Peanut Butter (2006). Serve with crudites. Ingredients:
1 tablespoon peanut oil |
1/2 cup diced onion |
1/2 cup diced red bell pepper |
1/2 cup diced tomato |
1/4 cup smooth peanut butter |
1 tablespoon finely diced jalapeno |
1 teaspoon paprika, hungarian hot paprika preferred |
1/4 teaspoon ground allspice |
1 teaspoon dried thyme |
Directions:
1. Heat oil in non-stick skillet. Saute onion and bell pepper over high heat until softened.
2. Turn heat down to low. Add tomato, peanut butter, jalapeno, paprika, allspice and thyme. Stir until peanut butter melts and coats vegetables.
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