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Roasted Pepper, Ginger, and Tea Sauce

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

Per 1/4-cup serving: 45 calories; 1 g protein; 3 g fat; 4 g carbs

Prep: 10 minutes
Total: 10 minutes

Ingredients

1/4-cup serving

1 tablespoon loose green-tea leaves or 3 green-tea bags
1 cup boiling water
2 cups fresh or jarred roasted red bell peppers, drained
1/4 cup (about 2 ounces) soft drypacked sun-dried tomatoes, chopped
3 tablespoons thinly sliced peeled ginger
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Salt, to taste

Directions

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.

From Body+Soul, November/December 2005