This makes for a nice sauce to toss with a quick salad and protein, but I enjoy making it creamy and serving it with fish.
INGREDIENTS
1 cup roasted red peppers
0.3 cup apple cider vinegar
0.3 cup water
0.3 cup extra virgin olive oil
2 garlic cloves, chopped
2 tbsp monk fruit sweetener
0.5 tsp fine sea salt
0.25 tsp black pepper
2 tbsp finely chopped parsley/basil/chives (depending on the flavor you want, I prefer parsley)
DIRECTIONS
1. Place all ingredients except the last one into a blender and puree until smooth.
2. Add more salt/pepper to taste.
3. Pour into a jar for storage and stir in the parsley.
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