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Under 30 Minutes

Under 30 Minutes

Roasted Pepper, Ginger, and Tea Sauce

You can serve this versatile sauce with chicken or pasta, or as a dip for shrimp, vegetables, chips or bread. Per 1/4-cup serving: 45 calories; 1 g protein; 3 g fat; 4 g carbs

  • prep: 10 mins
    total time: 10 mins
  • servings: 10
Photography: Jonathon Kantor




  • 1 tablespoon loose green-tea leaves or 3 green-tea bags
  • 1 cup boiling water
  • 2 cups fresh or jarred roasted red bell peppers, drained
  • 1/4 cup (about 2 ounces) soft dry-packed sun-dried tomatoes, chopped
  • 3 tablespoons thinly sliced peeled ginger
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Salt, to taste

Cook's Note


  1. Step 1

    Place tea in a large cup. Pour boiling water over tea; steep 3 minutes. Strain into a bowl or remove the tea bags.

  2. Step 2

    In a blender or food processor, puree peppers, sun-dried tomatoes, ginger, oil, vinegar, salt, and enough tea to make a smooth mixture. (Add more or less of the tea, depending upon desired consistency.) Use immediately or cover and refrigerate up to 3 days. If mixture has separated after refrigerating, whisk to combine.

Body+Soul, November/December 2005



Reviews (1)

  • 2 Mar, 2013

    Enjoyed this recipe.