Mediterranean Sauce

• 2 to 3 Roasted Red or Yellow Bell Peppers, peeled & seeds
• ½ cup Green Olives
• ½ cup Kalamata Olives, seeded
• 1 small Red Onion, rough chopped
• 2 tablespoons Capers
• ½ cup Fresh Basil, wash & dried and slice thinly
• 1 to 2 teaspoons Cumin
• Pinch Kosher Salt & Fresh Ground Black Pepper
• The zest & juice of 1 Lemon
• 2 to 5 cloves of Garlic, finely minced
• 1 to 2 tablespoons Balsamic Vinegar
• ¼ cup Olive Oil

1. In a bowl of a food processor, add the bell pepper, green onion, kalamata olives, red onions & the capers, pulse until rough chopped, do not over process
2. Remove the ingredients from the food processor, to a bowl & add the basil, cumin, salt & pepper, the lemon juice & zest, garlic, balsamic vinegar & the oil, mix to combine

Taste to adjust seasons
Keep refrigerated until ready to serve
Yields about 2 cups
Serve over fish or with veggies or with crackers & crackers