Raw food recipe
Sauces for courses
Deeper and darker than salsa, this sauce is great as a topping and also makes a wonderful “pasta” sauce when served with spiralled courgette or squash.
Keeps for about four days when refrigerated in a sealed container.
50g red pepper
20g sundried tomatoes
20g coriander leaves
20ml olive oil
Soak the sundried tomatoes for about an hour, then drain. Add all the ingredients to a high-power blender and blend until finely textured.
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