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
				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  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 Sering suggestions: Serve as a condiment, with Blackened Ahi Tuna, Steak or Chicken In Sandwiches or Pastas As an appetizer, with Crackers & Cream Cheese or as a Dip with bread & assorted Vegetables
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