2 large beefsteak tomatoes, diced
1/2 leek finely chopped green top as well
2 cloves of garlic minced
1 tablespoon chives finely chopped
1/8 cup red pepper
1/4 cup olives, green and black; from Whole Foods olive bar
1 teaspoon pepper flakes
1 teaspoon fresh lime thyme, finely chopped
1 teaspoon fresh Italian parsley, finely chopped
1 teaspoon fresh basil, finely chopped
1 teaspoon ground sea salt
1 teaspoon ground pepper
1 teaspoon ground roasted garlic
1/2 teaspoon blue agave
1 teaspoon apple cider vinegar
Put in a sauce pot over medium heat and bring to a boil, reduce heat, cover, and simmer for about an hour. Strain using a sieve; it will store in the refrigerator for up to 2 weeks, or in the freezer for about 3 months. I froze the juice to use as a stock to cook with my beans or grains.
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