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. 

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

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. 


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