happimethodBy happimethod

November 3, 2016

Put it on E V E R Y T H I N G!!! This sweet and tangy blend of robust “Power Veggies” pairs perfectly with so many delightfully healthy meals!

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: 1 Batch


2.5 Red Peppers

Half a medium sized Eggplant (Use the bottom half)

2.5 medium cloves of Garlic

2 tbsp. of Extra Virgin Olive Oil (EVOO)

1/2 tbsp. of Apple Cider Vinegar (ACV) (Add more to taste)

3-5 tbsp. of Coconut Sugar (Add more to taste)

1 tsp. of Sea Salt (Add more to taste)

Lemon Black Pepper, to taste


1Place the Red Peppers inside of your oven and allow them to cook at 425 degrees until their skins are wrinkled and slightly blackened.

2Once your Peppers have finished cooking, place them in a bowl and cover it with a clean dish towel. (This will make it much easier for you to peel off the peppers skin)

3Cut your Eggplant in half (use the bottom half) and pierce the Eggplants skin all over with a fork. Place Eggplant in your oven as well and cook at 425 degrees until the skin darkens and wrinkles and Eggplant is uniformly soft when pressed with tongs, turning half way through for even cooking.

4Remove Eggplant from the oven and allow it to sit until it is cool enough to handle, about 10 minutes.

5Trim off bottom of Eggplant and split lengthwise. Using a spoon, scoop out the flesh of your Eggplant and discard the skin. Then remove skins, cores, and seeds from your Red Peppers.

6Now, place your Red Peppers, Eggplant pulp, and Garlic cloves into a Food Processor, then pulse until roughly chopped. Add in your Olive Oil, Vinegar, Coconut Sugar, Lemon Pepper and Sea Salt. Pulse until all ingredients are blended smoothly.

7Transfer sauce into a medium Sauce Pan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer, covered, for approx. 30 minutes, stirring occasionally. Remove from heat and season with more Sea Salt and Lemon Pepper to taste. Let cool and serve immediately or let cool and transfer to an airtight glass container (mason jar) Store in the fridge for up to 2 weeks.

NOTES ---------------

Always use Organic and Non-GMO ingredients to avoid harmful pesticides and genetically modified foods. Click here to learn more!

Glass or ceramic, stainless steel bowls are ideal for use when mixing ingredients, avoid using anything plastic. Click here to find out more on "The Harmful Effects Of Plastic On Human Health & The Environment"


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