Pebre

Ingredients for 1 servings:

• 4 tomatoes
• 1 chili of your choice
• 1 bunch of coriander leaves without stems
• 1 bunch of parsley without stems
• 1 onion(s)
• 3 garlic cloves, more or less if desired
• ½ lime(s), juice
• e.g. olive oil
• e.g. raspberry vinegar
• Sugar
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

vegan barbecue sauce, wrap sauce, dressing

In a blender, process all ingredients except the tomatoes into a coarse pesto. Roughly chop the onions and chili beforehand. Use the appropriate amount of olive oil. The amount of raspberry vinegar is about 1/4 of the amount of olive oil. You can also adjust the seasoning to your liking with either liquid. The same applies to sugar, salt, and pepper. Quarter the tomatoes and remove the seeds, as otherwise the mixture will be too watery. Finely dice the flesh and add it to the rest of the sauce, but do not blend again! If possible, let it sit in the fridge overnight. Tastes great as a barbecue sauce or as a dressing for any kind of vegetable. It’s also suitable as a sauce in wraps. The ingredients are enough for a small mason jar.