Quote:
Originally Posted by Joe Chandler
... 1 cup diced green (bell) peppers and onions (chives to you Yankees :D )
Joe, this sounds really tasty. :thinking: But I'm confused about the peppers and onions...Is it really "chives"... or is it "green onions"... or just a general purpose cooking onion (eg, "brown" or "yellow")?
And in what proportion, peppers to "onions"?
Does your mom sauté the peppers/onions/garlic before adding to the sauce? If not, it doesn't seem as though "cook until mixture has a thick, creamy consistency" would take long enough to soften the peppers... are they intended to remain el dente?
I'm sure it would be good whichever way it's done!!