This is one of the favorites I serve at the retreats. It usually keeps in the fridge 3-5 days.
½ Red Bell pepper
150 g Roasted peanuts
2 tbsp Tamari or Coco Aminos
2 tbsp Agave Syrup
½ tsp Chili sparks or Harissa paste
Salt & Pepper to taste
1
Wash Red Bell peppers, cut into quarters, remove seeds. Place all ingredients into a food processor. Mix well until smooth. Add salt and pepper to taste. It keeps in the fridge 3-5 days.
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Ingredients
½ Red Bell pepper
150 g Roasted peanuts
2 tbsp Tamari or Coco Aminos
2 tbsp Agave Syrup
½ tsp Chili sparks or Harissa paste
Salt & Pepper to taste
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