Vegan Creamy Roasted Red Pepper Sauce Recipe

 Here's an interesting variant on red pepper sauces. It uses multiple red spices and vegetables to create an uber-red sauce. It's a little bit smoky, a little bit sweet, a little bit spicy.


Ingredients
1 med red bell pepper, chunked
1 red habanero, chunked
1 jalapeno, red or green, chunked
1 serrano, red or green, chunked
3 cloves garlic, halved
1/4 block medium tofu
1 cup water
2 tbls canola oil
1 tsp smoked paprika
1/2 tsp ancho chili powder
1 tsp aleppo pepper flakes
1/4 tsp cayenne
1/2 tsp oregano
1 tbl salt
1/2 black pepper


Instructions
In a dry small frying pan cook the bell pepper, serrano, jalapeno and habanero over medium heat until they have some good char. 

Add the garlic, spices/herbs and oil. Continue to toast for a few more minutes. Until fragrant. 

Carefully and slowly add in the water. Scrape to deglaze the dark bits from the bottom of the pan. Then simmer until reduced by 1/3.

Add the tofu to a blender and then pour the pepper mixture on top. Puree until smooth.