Roasted Red Pepper Chipotle Sauce
A mouthwatering blend of roasted red peppers and garlic, cashews, tomatoes and bold spices with a hint of citrus. This creamy and savory roasted red pepper chipotle sauce will compliment a wide variety of dishes like tacos, roasted veggies and meats, sandwiches, grain bowls, and so much more.
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.