You can serve this versatile sauce with chicken or pasta, or as a dip for shrimp, vegetables, chips or bread.
Place tea in a large cup. Pour boiling water over tea; steep 3 minutes. Strain into a bowl or remove the tea bags.
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.