Use this recipe as a dip, sauce for quinoa and veggies, sliders, farinatas, etc. Make it spicier with some chipotle pepper to taste, or sweeter with some Sucanat or coconut sugar.
Avocado or coconut oil
1 packed cup sun-dried tomatoes, soaked 1-2 hours
1/4 cup + 1 tbsp unpasteurized apple cider vinegar
1/2 tsp Liquid Smoke (optional, but recommended)
1/2 tsp fine-ground sea salt
1 large clove garlic
2 tbsp white onion, chopped
1 tbsp Nama Shoyu, tamari, or coconut aminos
2 tbsp fresh lemon juice
1–1 1/2 cups water (to desired consistency)
1/4 cup raw honey
Pinch cayenne or chipotle pepper
Let’s get started.
Soak your sundried tomatoes for 1 hour, or until soft. Drain and transfer to the blender.
In a skillet heated to medium-high, add a dollop of oil and onion. Sauté until softened, about 7 minutes, then add the garlic and sauté for 3 minutes. Transfer veggies to the blender with soaked tomatoes and all other ingredients and blend until smooth.
Store in an airtight glass jar in the fridge for 10 days or more.
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