This is one of my go-to sauces. A little goes a long way. I use it on everything from steamed veggies to baked potato”fries”. Most of the time I use a jar of roasted red peppers, but do also try to use freshly roasted ones from time to time. So yummy. Enjoy!
Makes 1 1/3 cup
Prep Time: 10 minutes Cook Time: 0 (need roasted red peppers & soaked chia seeds)
¼ cup brown rice vinegar
2 Tbsp. fresh lemon juice
2 roasted red peppers, most of the black skin, core and seeds removed*
2 Tbsp. dijon mustard
2 medjool dates, pitted (soaked if too dry)
1 clove of garlic, minced (if you are using a high-speed blender, you can just throw it in whole)
fresh pepper to taste
1 Tbsp. soaked chia seeds
- Combine 1 Tbsp. chia seeds with ¼ cup of hot water. Let soak for at least 30 minutes, or until chia seeds have fully expanded
- Soak medjool dates in hot water, if too dry. Drain before using
- Add all ingredients to a high-speed blender. Blend on high until all ingredients are uniformly mixed
- Store in a jar with a tight lid and refrigerate.
* For convenience sake, I often use store-bought roasted peppers. Look for a brand with the fewest ingredients and low salt content.
If you are roasting your own peppers, cut them into quarters and remove the core and seeds. Line a baking sheet with a silicon mat (that can tolerate very high heat) and place peppers cut side down. If you do not have a silicon mat, use aluminum foil, do not use parchment paper. Place peppers under broiler and broil until nicely charred, approx. 5-7 minutes. Remove from baking sheet and let cool off in a closed paper bag. This makes it easier to remove the charred skin. Don’t worry about removing all of it, you want to keep some of it for flavor. Do not run peppers under water.