2 tablespoons lemon juice
1 tablespoon cider vinegar
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne
1 teaspoon salt
2 cups chopped red pepper (1 inch cubes)
2 cups chopped green pepper (1 inch cubes)
1 teaspoon olive oil
Preparation Instructions:
Combine sauce ingredients in 1 cup measure. Set aside. In 12 inch nonstick skillet, combine peppers and oil. Cook over medium heat for 7 to 9 1/2 minutes, or until peppers are tender crisp, stirring frequently. Stir in sauce. Cook for additional 30 to 45 seconds, or until sauce is thickened and peppers are coated, stirring constantly. Makes 6 servings.