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If you’re looking for a creamy, smoky, savory sauce with a hint of spice that pairs well with just about anything, you’ve found it. This roasted red pepper chipotle sauce is so flavorful and versatile and a fantastic compliment to so many different types of foods. I typically make this as a taco sauce for my roasted veggie tacos, but I also love to use it on sandwiches and grain bowls. It’s fairly easy to throw together and will elevate any dish you decide to add it to. I’d be willing to bet you’re gonna want to come back for this recipe time and time again!
Below is a step-by-step guide to making this roasted red pepper sauce, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the ingredients and their benefits:
- Cashews: Soaking cashews is a great method for recreating the creaminess of cheese-based or cream-based dishes. In addition, nuts are high in protein and also great for weight loss because they have a high satiety value and leave you feeling more satisfied.
- Diced tomatoes: Tomatoes are a rich source of fiber, Vitamin C, potassium, iron, and folate. They are high in antioxidants like lycopene, which promotes heart health and beta carotene, which supports eye health.
- Red bell pepper: Some major health benefits of bell peppers are their high concentration of vitamins and nutrients such as Vitamins A, C, B6, K, and E, and potassium and fiber.
- Garlic: Rich in organosulfur compounds and flavonoids, like quercetin that have strong anti-inflammatory, anticancer, and also antimicrobial effects. Garlic enhances the immune system and have been shown to reduce risk of prostate and gastric cancers.
- Maple syrup: Just a hint of sweetness to contrast the savory and spicy flavor combination. You may be surprised to hear that maple syrup actually contains lots of antioxidants and other nutrients and is on of the best options when it comes to plant-based sweeteners.
- Lime juice: Citrus fruits are known to be highly abundant in Vitamin C as well as a good source of fiber, but what some may not know is that they also increase citrate in urine, which decreases the risk of kidney stones.
- Paprika, cumin, chipotle chili powder salt & pepper: In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your meals. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
Pro tip: I always try to buy any produce and herbs I need from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Preheat your oven to 400°F. Slice your red bell pepper in half and remove the seeds and stem. Place each half face down on a baking tray lined with parchment paper, along with the two unpeeled garlic cloves. Bake on the top rack of the oven for 20 minutes.
Step 2:
For the cashews, you can either soak them overnight or do a “quick soak” while you’re waiting for the peppers and garlic to roast. For a quick soak, add cashews to a small saucepan and add enough water so that they’re submerged. Bring to a boil, then remove them from the heat, cover, and allow them to sit for 15 minutes.
Step 3:
After they’ve finished baking and had some time to cool down, remove the skins from both the pepper and garlic cloves. Transfer to a blender along with soaked cashews and all other ingredients and blend until it reaches a smooth consistency.
Just like that, you’ve got a bold and flavorsome sauce to compliment any recipe you pair it with, whether it’s tacos, sandwiches, bowls, pizza, pastas, roasted veggies, meats, tofu, you name it! This red pepper sauce will keep for up to a week in the fridge, but since this recipe makes over 2 cups of sauce, I’m typically left with quite a bit extra and will store what’s leftover in the freezer. If you try this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Don’t own a high-speed blender?
No worries! A standard blender or immersion blender will work just fine. Just strain the sauce through a sieve after blending if you desire a smoother texture. I do highly recommend investing in a high-speed blender if you have the ability to do so because there’s just no comparison to the smooth, creamy consistency you can achieve when making sauces, smoothies, soups, etc. Here’s a link to the one I use and absolutely love: Ninja Deluxe
Roasted Red Pepper Chipotle Sauce
Ingredients
- 1/3 cup cashews soaked
- 1 red bell pepper
- 2 garlic cloves
- 15 oz. can diced tomatoes
- 1 tbsp maple syrup
- 1 lime juiced
- 1/2 tsp cumin
- 1/2 tsp chipotle chili powder
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F. Slice bell pepper in half, remove seeds and stem, and place each half face down on a baking sheet lined with parchment paper.
- Place garlic cloves (skin on) on the baking sheet with the pepper and bake on the top rack of the oven for 20 minutes.
- Meanwhile, add cashews to a small saucepan and add enough water so that they're submerged. Bring to a boil, then remove from heat, cover, and let them sit for 15 minutes. (Skip this step if you've already soaked the cashews ahead of time.)
- After they've roasted, allow the bell pepper and garlic to cool for a few minutes, then remove the skins.
- Transfer pepper, garlic, cashews, and all remaining ingredients to a blender and blend until it reaches a smooth consistency.
