This Roasted Red Pepper Sauce was a super huge hit when I was cooking for retreats and events in Sedona. I called it the Sedona Vortex Sauce. (If you know you know). It was a sauce I made for those who were transitioning their diets to include more vegetables. When you add a very tasty sauce with vegetables it elevates the flavors and makes the food more enjoyable.

People would eat so many more vegetables and mixed greens every-time I made veg heavy plates. If you are just trying to get your friends or family to eat more veggies this sauce is for YOU!

Prep time: 10 minutes

Makes about 2 ½ cups sauce.

Ingredients

• 1 roasted bell pepper

• 2 small cloves garlic

• ½ cup vegan mayo

• 4 tablespoons tahini

• 4 tablespoons lemon juice

• ¼ cup water

• ½ teaspoon smoked paprika

• ½ teaspoon red pepper flakes

• Salt to taste

Method

1. Roast pepper over open flame until all sides are charred black. Let sit for 2 minutes.

Rinse under cool water. Proceed to separate seeds and peel skin.

2. Add pepper and all other ingredients to a blender and blend into a smooth, creamy, sauce.