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Ingredients
US|METRIC
1 SERVINGS
- 10 vine ripened tomatoes (about 4 pounds)
- 2 Tbsp. olive oil (everyday)
- 1 white onion (sweet, diced small, about 1 1/2 cups)
- 6 cloves garlic (sliced wicked thin)
- 10 chile peppers (habanero, sliced or minced)
- 2 cups organic cane sugar
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. grated lemon zest
- 2 tsp. fresh thyme (minced)
- 1/2 tsp. sea salt
- 1 pinch ground white pepper
- 1 cup mayo (Plant-Based, page 264 or store-bought, such as Just Mayo)
- 2 cloves garlic (pressed or finely grated with a Microplane zester)
- 1 Tbsp. grated lemon zest
- 1 Tbsp. fresh parsley (minced)
- 2 tsp. fresh chives (minced or snipped)
- 1 pinch coarse sea salt (and freshly ground black pepper)
- 1/4 cup tamari sauce
- 2 Tbsp. pure maple syrup
- 1 1/2 Tbsp. Sriracha (Homemade Badass, page 276 or other sriracha)
- 1 tsp. liquid smoke (mesquite preferred, optional)
- 1/2 Tbsp. granulated onion
- 2 cloves garlic (minced)
- 1 pinch sea salt (and freshly ground black pepper)
- 10 rice paper wrappers
- bread (Your favorite)
- red onion (Shave)
- vine ripened tomato
- bibb lettuce
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