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Serves 4 | Prep Time 5 minutes | Cook Time 15 minutes
1 large red bell pepper, roasted
2 1/2 ounces organic tomatoes
1 clove garlic, pressed
1 Tbsp Eden Brown Rice Vinegar
2/3 cup Edensoy Original
or Edensoy Extra Original
1 Tbsp Eden Ume Plum Vinegar, or to taste
2 tsp dried basil
2 tsp minced jalapeno
To roast the pepper, place it over a gas burner or put under the broiler, rotate the pepper several times until it is charred black. Place in a paper bag and seal. This will allow the pepper to sweat. Peel off the charred shin and run under cold water. Seed, chop and set aside.
Place all ingredients in a blender. Blend and serve. Great over any Eden Pasta, stuffed peppers or stuffed cabbage.