Mexican Red Almond Dipping Sauce Vegan Recipes
AJI AAMARILLO CHILE PEPPER SAUCE ( VEGAN )
This versatile, spicy yellow sauce is the perfect accompaniment to roasted tofu, seitan, vegetables, french fries, and fried yuca. * The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking. Look for jarred aji amarillo (yellow) paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers. Thaw and dice one pepper, and saute it in olive oil until it's soft. Add the cooked pepper to the rest of the sauce ingredients and process. Recipe from Vegan International.
Provided by Mindelicious
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely chop the white parts of the green onions.
- Add the chopped onions with all the rest of the ingredients (except the salt and pepper) to the bowl of a food processor or blender.
- Process until mixture is smooth and creamy.
- Season sauce with salt and pepper to taste, and chill until ready to serve.
- *Note: This sauce seems to taste even better after 24 hours in the refrigerator. Store in the refrigerator for up to one week.
Nutrition Facts : Calories 20, Fat 1.2, SaturatedFat 0.2, Cholesterol 1.5, Sodium 52.7, Carbohydrate 2.6, Fiber 0.3, Sugar 1, Protein 0.2
MEXICAN RED SAUCE
Make and share this Mexican Red Sauce recipe from Food.com.
Provided by Dienia B.
Categories Sauces
Time 25m
Yield 1 batch
Number Of Ingredients 4
Steps:
- cook the tomatoes in water with bouillon until soft.
- blend the tomatoes and juice with the chili use on enchiladas.
Nutrition Facts : Calories 174.3, Fat 2.8, SaturatedFat 0.5, Sodium 1990.1, Carbohydrate 34.9, Fiber 10.3, Sugar 24, Protein 8.9
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