Red Pepper Sauce

About This Recipe

Use this spicy red pepper sauce with almost any dish! Made with a variety of peppers, onion, and garlic and blended until smooth and creamy. Perfect to use over chicken, seafood, pasta, veggies, and as a dip. Gluten-free, dairy-free, vegan, and Whole30.

Ingredients

• 1 tablespoon olive oil
• 4 heaping cups chopped peppers - I used a variety of red bell peppers, mini bell peppers, and one fresno pepper** ((485 grams))
• 1 cup chopped onion ((110 grams))
• 4 cloves garlic, roughly chopped
• 1/2 cup raw cashews, soaked*
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Prep your veggies. Roughly chop your onion, peppers, and garlic. If using a spicy pepper, either remove or leave the seeds depending on how spicy you want it.
2. Cook your veggies. Heat up a medium skillet or sauté pan over low-medium heat, add the olive oil, and let it get hot. Add onion and garlic and saute for 3 minutes, stirring frequently. Add red peppers and salt and pepper and saute for 10 minutes until soft, making sure to stir every couple of minutes.
3. Blend. Transfer the mixture to a blender or food processor along with your soaked cashews and lemon juice. Blend until a smooth sauce forms.
4. Enjoy how you please! The sauce should last a week in the fridge in a tightly sealed glass jar or airtight container.