There are hundreds of sweet pepper sauces available in Louisiana. However, if you wish to make a fresh, homemade version, this recipe is one of the best. It contains no vinegar and salt. Therefore, it may be used as an accompaniment to any dish.
- 9 pounds sweet red bell peppers
Using a sharp paring knife, quarter the bell peppers and retain seeds. In a large saucepot place the peppers and seeds with enough water to cover by ¼-inch. Bring to a rolling boil, reduce to simmer and cook until peppers are tender, but still bright red. Do not brown peppers. Remove the tenderized peppers from the liquid and run through a food mill, or purée in a food processor.