Ever since I had my "ah-ha!" moment regarding dressings, (see Spinach Avocado Dressing) I've been playing around with all kinds of new concoctions. I've got a few that I really like so far, and this is one of my faves. This sweet and spicy sauce works great as a dip, on salads, or as a pasta sauce. YUM! Creamy Roasted Red Pepper Sauce
Makes about 1 1/2 Cups
Prep time: about 20 minutes
- 1 Cup canned coconut milk
- 1 red bell pepper (or enough to fill about 1 Cup)
- 1 large clove garlic
- 1 tsp crushed red pepper
- 1 tsp oregeno
- 2 tsp balsamic vinegar
Preheat the oven to BROIL. In the meantime, slice the red pepper into spears. Place a sheet of tin foil on a cookie sheet and lay the peppers out on the foil, skins face up.
Bake the peppers on the top rack for about 5-10 minutes. You want the skins to be brown and bubbly but not burnt, so watch them closely!
Pull them out of the oven and fold up the tin foil to make a little pouch for the peppers. Let them sit for another 5-10 minutes. This will allow them to steam and soften a bit more.
Now peel off the skins. They should slide off really easily, but be careful as they will be hot! Discard (or eat!) the skins, and toss a cup of the red peppers with the rest of the ingredients into a blender. Blend until smoooooooth. Super easy, super yummy.
Tastes delicious with salads....
and GLORIOUS with spaghetti squash!!