|2 cup||sun-dried tomatoes — rehydrated in hot water|
|1 cup||olive oil — extra virgin|
|40 ml||vinegar — red wine|
|lemon — zest|
|1 tsp||salt flakes|
|1||black pepper — freshly ground|
Put all of the ingredients into a blender and blend until smooth.
Recipe reprinted with the permission of Charango Barbacoa.