2 carrots, peeled, rinsed and dried
1 clove garlic, crushed
1 (10 ounce) can condensed tomato soup
1 1/2 teaspoons salt
1/2 teaspoon hot pepper sauce
2 tablespoons water, divided
In a medium saucepan over medium(ish) heat, combine carrots and garlic. Bring to a boil, and simmer 5 minutes. Simmer another 5 to 10 minutes, until carrots are tender-crisp. Remove from heat, and refrigerate 3 hours, or until serving.
In a small bowl, combine tomatoes, salt, hot pepper sauce, water and seasoning salt and pepper sauce. Mix. Drain off a large amount, and add 2 tablespoons water to tomato soup, remaining 1 tablespoon, and remaining 1/2 cup of fresh dill.
I have been making this pecan "sandwich" for many years and everyone always asks for the recipe. I always add 1/2 tsp pumpkin pie spice and throw some garlic powder in. So good and so easy. My new favorite WAY to make a sauce! Thanks Chef Tyler!
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