¼ cup raspberries 1 cup olive oil 2 tbsp tamarind concentrate 1 pinch red pepper flakes 1 tsp sea salt 2 tbsp date syrup 1 tsp fresh thyme 1 shallot | diced
INSTRUCTIONS:
Add the raspberries, tamarind concentrate, red pepper flakes, sea salt, date syrup, fresh thyme and shallot to a bowl. Mix well and let it sit for a few minutes.
After a few minutes, whisk in the olive oil, then enjoy with your favorite salad!
Refrigerate in an airtight container for up to 3 days.
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