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:
  • Total Time:
  • Servings: 10
  • Yield: Makes 2 1/2 cups
Roasted Pepper, Ginger, and Tea Sauce

Photography: Jonathon Kantor

Source: Body+Soul, November/December 2005

Ingredients

  • 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

Directions

  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. 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.

Cook's Notes

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