Rating: 3.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

You can serve this versatile sauce with chicken or pasta, or as a dip for shrimp, vegetables, chips or bread.

Body+Soul, November/December 2005

Gallery

Credit: Jonathon Kantor

Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
10
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/02/2013
Enjoyed this recipe.