Sweet with a great kick!
This is a gorgeous sauce – can’t wait to put it on my final masterpiece – the burritos…
1 Cup macadamia nuts
3/4 cup coconut water from young Thai coconut
1 chipotle pepper
1 Tbsp dried basil
1 Tbsp dried chilli
1 Tbsp raw honey
1 Tbsp cold-pressed extra virgin olive oil
1/8 cup lemon juice
1/2 tsp sea salt
Combine in the blender all the ingredients except the macadamia nuts. Add in nuts and blend to thick puree.
This makes about 2 cups and keeps in fridge for 1 week.
Giving credit where credit is due…
This week it has been pretty much all from Raw Food Basics – thanks Jenny!