Having a good selection of sauces and dressings is essential in our kitchen. Especially for those busier times in life, when having tasty sauces on hand helps make the simplest of meals taste great. This roasted red pepper sauce is our current favourite - it's fresh, deliciously tangy and adds a perfect amount of spice to food. We've been loving it on salads, potatoes (as a healthier version of patatas bravas), with veggie burgers and roasted portobello mushrooms. We hope you you enjoy it as much as we do!
Ingredients (makes a medium jar)
1 cup of roasted red peppers (either from a jar or roast your own)
1/2 cup of extra virgin olive oil
1 tablespoon of nutritional yeast
1/2 teaspoon of sea salt
Fresh black pepper to taste
dried red chilli to taste (optional, if you like it spicy! We use 4-5 de-seeded Kashmiri chillies)
1. If roasting your own peppers, you'll need to roast them until blackened. Allow to cool and then remove the skin and seeds.
2. Combine all the ingredients in a food processor and blend until smooth. The sauce will keep in the fridge for at least five days.