FIESTA DIP - DIP YOUR VEGS INTO!

We use this sauce to dip vegetables in at lunch or dinner and it has always been a favourite with the children.

Ingredients:
2 medium Red peppers, roasted
15 Sun-dried tomatoes (not in oil)
3-4 large Garlic cloves, coarsely chopped
2 Tbsp (30 ml) Jalapeno peppers, chopped
15 fl . oz (450 ml) Canned Romano beans
1 tsp (5 ml) Dried cumin
1 tsp (5 ml) Dried oregano
1 Tbsp (15 ml) waihi bush organic farm apple cider Vinegar 
1/4 cup (60 ml) waihi bush organics flax seed oil
Sea salt to taste

How to make:
Roast peppers, by baking 15 minutes in 500ºF (260ºC) oven. Seal in a paper bag for 20-30 minutes. Peel pepper skins with fingers. Core and seed over a bowl to catch juices. Set aside.
Place tomatoes in a small bowl and barely cover with boiling water, soak until soft (about 15 minutes). Remove and squeeze out as much moisture as possible. Coarsely chop tomatoes. Place chopped tomatoes in food processor or blender.
Add garlic, jalapeno peppers and red peppers; process until finely chopped. Add beans, blend until pureed. Add vinegar, cumin, and oregano. Slowly blend in Essential Balance® Oil until mixture thickens. Season with salt.
Serve immediately or refrigerate in airtight container for up to 2 days.