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.
Prep: 5 mins
Yield: 6 servings
Roasted peppers are a part of many dishes there, and they really pack a punch of flavor.
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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
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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