Use for dipping tortillas or as a sauce for collard green rolls.
Ingredients
8
sun-dried tomatoes in olive oil 2 tablespoons
olive oil (from the sun-dried tomatoes) 1⁄2 cup
chopped fresh tomato 20
raw almonds (soaked in water for at least 3 hours) 5
figs (tough end removed) 2 tablespoons
tahini 1 clove
garlic 1
lemon, juiced 1 teaspoon
white balsamic or other light vinegar 1⁄2 teaspoon
salt 1⁄4 cup
cilantroYields:
Instructions
Process all ingredients in blender until smooth. It will be very thick. Bring it to desired consistency by slowly adding water. (Recipe #799)