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Reviewed Roasted Pork with Smoky Red Pepper Sauce
"I agree with previous reviewers that the spice and salt measurements are off. The recipe calls for the addition of 2T of salt to the sauce -- it was more than salty enough already. Adding salt would have made it inedible. I used real pimenton, smoked paprika from Spain, and found the flavor a bit overpowering. Would start with less. No need to peel the peppers first, they get quite soft in the cooking and puree well.
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