---
comments: true
tags:
  - sauce
---
# :bell_pepper: Roasted Red Pepper Sauce

![Roasted Red Pepper Sauce](../assets/images/roasted-red-pepper-sauce.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 5 minutes |

## :salt: Ingredients

- :butter: 2 cups extra firm silken tofu
- :bell_pepper: 1 roasted red bell pepper
- :hot_pepper: 2 chipotle peppers
- :garlic: 3 cloves garlic
- :herb: 2 tsp cumin
- :lemon: 1 lime

## :cooking: Cookware

- 1 food processor

## :pencil: Instructions

### Step 1

Combine extra firm silken tofu, roasted red bell pepper, chipotle peppers, garlic, cumin, and the juice and zest of 1
lime in the bowl of a food processor and puree until smooth and creamy.

### Step 2

Store refrigerated for up to 7 days.

!!! note

    To roast red bell peppers, hold them over an open flame and roast them until black, turning as needed to roast all
    sides. Place them in a plastic bag and let them cool. When they are cool, peel the skin off. Do not rinse them, or
    you will lose all of the roasted flavor.

### Step 3

Note: You can use jarred fire-roasted red peppers instead.

### Step 4

Note: For a milder version of this recipe omit or cut in half the chipotle peppers in adobo sauce. You may add a
teaspoon of smoked paprika in its place.

## :link: Source

- <https://nutritionstudies.org/recipes/sauce/roasted-red-pepper-sauce/>