Spicy Italian Pepper Sauce Vegan Recipe

My new favorite way of making sauces is using beans as the thickener. You simply can't go wrong with this method. It's easy and virtually foolproof. 

In this case, we create a pretty spicy sauce, but it's tempered by the sweetness of the bell pepper and the kidney beans. 

We also use the like colors of the bell pepper and the kidney beans to make sure it looks as good as it tastes. 

1/2 a large red bell pepper
1 jalapeno
1 serrano
1 habanero
5 cloves garlic
1/3 cup dark red kidney beans
1 1/2 cups water
1 tbl canola oil
2 tsps italian seasoning (rosemary, thyme, basil, marjoram)
1 tbl salt
1 tsp black pepper

Cut all the peppers into small, like-sized chunks. Slice the garlic cloves in half. 

Char over medium heat in a small, dry, non-stick frying pan until everything has some browning. 

Remove from heat and carefully pour in the water. Return to the heat. Add the remaining ingredients, except the beans. 

Simmer 10 minutes. 

Add the beans to a blender. Pour the frying pan mixture on top. Allow to cool uncovered 5 minutes. Then puree until smooth. 


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