Karmakosmonaut wrote:
My recipe is similar, but I use red peppers; green peppers colour the sauce a bit brownish, and I like mine very much red. I also use regular onions, about four to five for a four-person dinner.
Yeah, I haven't found much difference between the colours when it comes to taste. I can't really tell the difference between Red, Yellow or white onions in a recipe like this or even using shallots.
It's a great recipe because it is easy to make, difficult to master and makes you come off like a genius either way. You'll kill em with this if you don't completely screw it up. Anyone can do it. About the 10th time one makes it they should have it about perfect.
I left the amounts vague because for instance, I find the bell peppers to overwhelm the whole batch if there's too much, but you might not think it's enough. I like a ton of onions too and can't ever have enough garlic.
