Red Pepper Remoulade

  • 2 red bell peppers, seeded, chopped
  • 1 Tablespoon paprika
  • 1 cup Baby Thai coconut meat (can use cashews or pine nuts, soaked)
  • 1/2 cup water
  • 1 garlic clove, crushed
  • 1/2 teaspoon Himalayan Pink or Celtic sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 Tablespoons parsley
  • 1 Tablespoon ground mustard
  • 1 Tablespoon coconut nectar

Place all ingredients in a blender and puree until smooth. The remoulade can be thinned with water as used as a vinaigrette.