Ingredients

The following ingredients have 2 Servings
  • 6 plum tomatoes (Use campari tomatoes if you can)
  • 1 red bell pepper
  • 1/4 red onion
  • 1/2 lime
  • 3 Tbsp apple cider vinegar
  • 1/2 cup tomato sauce (or 3 tsp of tomato paste)
  • 2 tsp olive oil (for roasting the bell pepper)
  • 1 tsp olive oil (for roasting the onions)
  • 1/8 tsp salt
  • 1 thai chili ((Optional))
  • 1 tsp maple syrup (or agave)

Instruction

  • Preheat the mini oven to 300 degrees
  • Baste the outside of the bell pepper with the oil
  • Put the bell pepper on aluminum foil and place it in the mini oven
  • While the bell pepper is roasting, chop the onions finely
  • Heat a medium saucepan and add the olive oil
  • Add the onions and saute them until they are translucent. Set aside
  • Remove the bell pepper after about 20 minutes or until the outside begins to look charred
  • Wait for the bell pepper to cool down before peeling the outside skin
  • Put the bell pepper in a food processor
  • Remove the stem of the Thai chili
  • For plum tomatoes, cut each tomato into half and squeeze out the juice + seeds out.
  • Add these tomatoes to the food processor
  • Add the sauteed onions and all the other ingredients into the processor
  • Using the Pulse setting, make sure that the mixture is pureed completely
  • Once the mixture is all blended together and has a thick consistency, remove from the processor