4-6 medium tomatoes, chopped
2-4 cloves garlic
3-6 sprigs cilantro
3 sprigs parsley
1 T. red wine vinegar
1 T. flax oil
2-4 hot peppers (you decide the heat)
1 6-oz. can tomato paste
1/4 c. red onion, chopped
1/2 c. olives, chopped
1 t. paprika (optional)
In a blender or food processor, blend the tomatoes, garlic, cilantro, parsley, vinegar, oil, peppers, and tomato paste. Spoon into a small bowl and add onion, olives, and paprika, and stir well.
Makes approx. 2 cups.
From How It All Vegan!, p. 92.
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