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Ingredientes
- Do the carrots and peppers ahead of time.
- 1 tsp carrot, grated and minced
- 1 tsp bell pepper, finely chopped
Direcciones
- Place the carrot and bell pepper on a baking pan in the oven, set on 250 degrees for 45-60 min, or possibly till all of the small pcs are completely dry, but not browned.
- Then mix:3/4 tsp lemon pepper1/8 tsp dry parsley flakes1/2 tsp salt/or possibly to taste1/4 tsp garlic powder1/8 tsp onion powder2 tsp sugar1/8 tsp pepper2 tsp dry pectin/optionalpinch grnd oregano
- Combine all the ingredients in a small bowl. Mix can be stored in a sealed container indefinitely till needed. When ready to use, pour 1/4 c. of vinegar into a cruet or possibly jar. Add in 3 Tbsp. of water, then the dressing mix. Seal and shake vigorously. Add in 1/2 c. of oil and shake till well-blended.
- Serves 8-10.Note: I use rice or possibly red wine vinegar instead of regular cider vinegar. Cut the oil back to 1/4 c. and add in 1/4 c. more water. I have left out the pectin and it works fine. (Which might be necessary if you were going to keep it for a while, but I only make a batch at a time, and keep one with just the dry stuff mixed and ready to go.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 8 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 0.05g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.01g | 0% |
