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Prep Time
10
minutes
Cook Time
10
minutes
Total Time
20
minutes
Servings
2
cups
Author
Sara
Ingredients
1 1/2
cups
red pepper
seeded and cubed (about 2 small peppers)
1/2
cup
white onion
peeled and cubed (about 1/2 small onion)
3
garlic cloves
peeled
1/2
teaspoon
ground black pepper
2
teaspoons
crushed red pepper flakes
more or less depending on how spicy you like it
2
teaspoons
salt
3/4
cup
water
3/4
cup
apple cider vinegar
1/3
cup
grass fed butter
Instructions
In a small sauce pan add all of your ingredients except the apple cider vinegar and butter.
Over medium heat cook the vegetables and spices in the water until softened, about 10 minutes.
Add the cooked mixture to a
blender
.
Add the vinegar and butter.
Puree all of the ingredients together until smooth.
Store in an airtight container in the fridge for up to one week.
Recipe Notes
* Choose organic ingredients when possible.