Instructions: First prepare cold peppers sauce: In 2 separate pots cook a yellow pepper and a red pepper (remove seeds and core). Cook until tender, around 10 minutes. Drain and cool. Place red pepper in blender with 1/2 cup mayonnaise and pinch of garlic salt. Whip and place in pretty dish. Repeat for yellow pepper. Cover and store until needed. (If you really adore peppers, you may use 2 each!)

Combine all ingredients in cholent pot. (Slow Cooker) When cholent is ready, serve with cold peppers sauce. The hot and cold temperature and flavor sensations are tingly!

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