Roasted Red Pepper Sauce
I have made many versions of this spread, and that speaks to its versatility. This version is inspired by my love of the flavors of the southwestern United States.
Gluten Free
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
Prep time: 5 minutes
Yield: 6 servings
Roasted peppers are a part of many dishes there, and they really pack a punch of flavor.
What You'll Need
2 cups extra firm silken tofu, drained
1 red bell pepper, roasted, seeded, and coarsely chopped (see note)
2 chipotle peppers in adobo sauce, more or less to taste (optional)
3 cloves garlic, peeled and minced
2 tsp ground cumin
Zest and juice of 1 lime
Salt to taste
Earn your plant-based nutrition certificate
How to Make It
1 Combine all ingredients in the bowl of a food processor and puree until smooth and creamy.
2 Store refrigerated for up to 7 days.
Cooking Tips
To roast red bell peppers, hold them over an open flame and roast them until black, turning as needed to roast all sides. Place them in a plastic bag and let them cool. When they are cool, peel the skin off. Do not rinse them, or you will lose all of the roasted flavor.
You can use jarred fire-roasted red peppers instead.
For a milder version of this recipe omit or cut in half the chipotle peppers in adobo sauce. You may add a teaspoon of smoked paprika in its place.
You Might Also Like
Copyright 2022 Center for Nutrition Studies. All rights reserved.
