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Traverse City Poppycock's Pepperada Recipe
This spicy creation is dynamite over pasta or as a dipping sauce for crusty Italian bread. Poppycock’s Chef Martha McGinnis worked the magic on paring down one of the eatery’s signature recipes from restaurant-size to one that will fit nicely into your home stove pot. Enjoy!
- 1⁄4 cup olive oil
- 3⁄4 cup white onions, diced
- 2⁄3 cup celery, diced
- 1⁄4 cup garlic, chopped
- 1⁄2 cup carrots, shredded
- 11⁄2 tablespoons salt
- 11⁄2 tablespoons black pepper
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons dried parsley
- 1 tablespoon garlic powder
- 1 tablespoons onion powder
- 11⁄2 tablespoons lemon pepper
- 3⁄4 tablespoon cayenne pepper
- 3⁄4 tablespoon ground white pepper
- 3⁄4 tablespoon red pepper flakes
- 13⁄4 cups V-8 vegetable juice
- 1/2 cups dry red wine
- 21⁄4 cups canned crushed tomatoes
- 2– 28-ounce cans whole tomatoes, coarsely chopped by hand
- 2– 141⁄2-ounce cans diced tomatoes
- 1⁄2 cup capers, drained and chopped by hand
Heat oil and add onion, celery, garlic, carrots, salt, peppers, herbs and powders. Add wine and V-8 and simmer. When veggies are tender, add the crushed and whole tomatoes, stirring until thick and smooth. Add the diced tomatoes, stirring well. Let simmer for 20 minutes. Serve tossed with your favorite pasta. Yield: Approximately 1 gallon
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