Recipes » Sauces » Roasted Red Pepper Sauce
T. Colin Campbell Center for Nutrition Studies

Roasted peppers are a part of many dishes there, and they really pack a punch of flavor.


  • 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


  • 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

  • 1. 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.
  • 2. You can use jarred fire-roasted red peppers instead.
  • 3. 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.

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