Ingredients
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 dry-packed sun-dried tomatoes, chopped
3 tablespoons thinly sliced peeled ginger
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Salt, to taste
Preparation
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.
