Smokey Roasted Yellow Pepper Sauce

Inspiration: Sauce for The best crab cakes ever.

Easy and quick to make and makes any plate look beautiful! Served here with Crispy Vegan "Meatballs".

Smokey Roasted Yellow Pepper Sauce: Makes about 1 1/2 cups (350ml) of sauce

2 large yellow (or orange or red) peppers, roasted and peeled
1.5T fresh tarragon, chopped
1T fresh flat leaf parsley, chopped
1T drained capers
2T (30ml) vegan sour cream or silken tofu
2T (30ml) vegan mayonnaise
1t of seasoned sushi vinegar
1t of honey or agave syrup
1/4t of chipotle powder
salt

How to make it:

Start by preheating your oven to 400°F (200°C). Wash and dry the peppers (2) and place them on a baking sheet. Cook for 30 minutes, turning them over every 10 minutes so that they will evenly char on all sides.

Remove from the oven and allow to cool for 15 minutes. Gently pull off the charred skin and discard. Cut the peppers in half and remove the stems, core and seeds. Cut into even pieces.

Place the roasted peppers and the remaining ingredients in deep measuring cup and purée with a plunging mixer. You can also use a blender or food processor for this.

1.5T fresh tarragon, chopped
1T fresh flat leaf parsley, chopped
1T drained capers
2T (30ml) vegan sour cream or silken tofu
2T (30ml) vegan mayonnaise
1t of seasoned sushi vinegar
1t of honey
1/4t of chipotle powder
salt

Tarragon

Capers

Taste the sauce and season with additional salt if needed. Gently reheat the sauce in the microwave when you are ready to serve.

This sauce is very good and can accompany a variety of different dishes. It would pair very well with fish also. Enjoy!

Comments

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