Sunday, 17 August 2014

red pepper sauce

Serves 3


1/2 cup cashews, soaked beforehand if necessary
2 red peppers, chopped
1/3 cup onion, chopped (optional- if tolerated)
4 garlic cloves, smashed and minced
1/2 cup veggie broth (ic friendly)
1/2 cup cooked sweet potato, mashed
about 3/4 cup chopped fresh parsley
1/2 t sea salt, or to taste
2 T olive oil
fresh pepper (to taste, optional)
1 t each dried oregano, basil, and savory

In a frying pan or cast iron skillet, saute peppers and onion (if using) together for about 20 minutes on a low-medium heat. Add garlic and stir for a couple more minutes.

Blend all ingredients together in a blender or food processor.

Note: If your blender is not very powerful, you can try blending just the contents of the frying pan, veggie broth, and sweet potato to start, before adding cashews, olive oil and seasonings, blending in the parsley at the end. If this is the case you probably also want to soak the cashews for several hours beforehand to make blending easier.


  1. sounds good! what brand of veggie broth can you tolerate?