Sweet and Spicy Pepper Sauce Vegan Recipe

This recipe is a cross between gazpacho and romesco. It takes elements of both and creates a unique variation that's both sweet and hot. It has influences from both the Mediterranean and the Caribbean. But above all else, it's 100% vegan and totally delicious. A good sauce makes everything better. Ingredients 10 mini sweet peppers (red, yellow and orange) 6 small cloves garlic 1 red habanero 2 tbls canola oil 1 tbl salt 1 tsp black pepper 2 tsps dry basil 2 cups water 1/2 cup garbanzo beans, drained and rinsed Instructions Cut the veg into small chunks. Add all ingredients to a medium sauce pot. Cover. Bring to a boil and then simmer for 15 minutes. If possible, store in a container and let rest in the fridge overnight. The next day, puree in a blender until smooth. Alternatively, you can simmer for 30 minutes. Cool thoroughly and then puree.