How about a four ingredient, no-cook sauce for quick and easy? That’s what we’re talking about! We eat a LOT of stir-fries and steamed veggies and we’re always on the hunt for new way to liven them up outside of the standard soy-based sauces. We can see this being absolutely marvelous topped on seared scallops or a filet of halibut, but for dinner last night we sautéed a few tablespoons with steamed cauliflower and the leftover beet greens from the other recipe we featured this month, Beet Salad with Walnut Cream Cheese. The two made an especially good pairing. Enjoy! And if you make it let us know how you used it.
INGREDIENTS:
- 4 tablespoons golden raisins (organic preferred)
- 4 tablespoons capers, drained
- Enough water to cover
Combine capers and raisins in sauté pan. Barely cover with water, boil for 1 minute. Pour mixture into a processor or blender and pulse until smooth.
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