Creamy Vegan Garlic Chile Sauce Recipe

Chefs love to say that a good sauce ties everything together. I'm not a chef, but I have to agree. 

Ever since I started making sauces, I've been unable to stop. The food feels naked without one. 

Because my sauces eschew dairy and meat, I like to use various chiles for flavor. When you combine a few, it gives the depth you might otherwise obtain from classic sauce ingredients. 

1 Habanero
2 Jalapenos
1 Serrano
10 Small Cloves Garlic
Half a 14 oz pkg Extra Firm Tofu, drained
1/2 Cup Water
1/3 Cup Water
1 Tbl Canola Oil
2 Tsps Rosemary, crumbled/broken
1 Bay Leaf
1 Tbl Salt
1/2 Tsp Black Pepper

Cut the peppers into small chunks. Use a small frying pan to char the peppers and garlic. 

Add the oil and spices and toast until fragrant. 

Add the half cup water and simmer for 5 minutes. 

Put the tofu into a blender. Add the third cup of water and the frying pan mixture. 

Allow it to cool for 5 minutes, then puree until smooth. 


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