February 25, 2021
This sauce can be drizzled over vegetables to serve as appetizers. It can also be served over cooked grains, and beans. You will need to save some to use in the Sassy Sesame Tofu (recipe in an upcoming blog). After tasting this yunmy sauce, you will discover many more uses for it!
This recipe is by Jill Nussinow and appears in her cookbook Vegan Under Pressure.
- 3 medium red bell peppers, cored, seeded, & diced small. I used Trader Joe’s Melange a Trois Red, Yellow, & Green Pepper Strips (in frozen section)
- 1 hot chile of your choice, seeds & ribs removed, optional
- 1/2 yellow onion, chopped
- 1/2 cup water or vegetable broth
- 2 tablespoons plus 1 teaspoon white vinegar
- 1 tablespoon plus 1 teaspoon sugar
- 4-6 slices of pickled jalapeño, optional. I used La Costena Nachos (see photo above)
- pinch of salt, optional
- pinch of cayenne pepper, optional
- Combine the bell peppers, onions, Chile pepper, veggie broth, and 2 tablespoons of the vinegar in an Instant Pot. Lock the lid on. Bring to high pressure, and cook for five minutes. Let the pressure release naturally. Carefully open the Instant Pot, tilting the lid away from you.
- Add 1 tablespoon of sugar, and stir. Let cool for ten minutes. Transfer to a blender, and blend until smooth. You can also use an immersion blender, while inside the Instant Pot, and blend until smooth. If you used the blender, pour back into the Instant Pot (or any other pot or pan). Cook over medium heat (if using a pot on the stove), or sauté (in the Instant Pot) for 5-10 minutes until the mixture thickens. Add the remaining 1 teaspoon vinegar, 1 teaspoon sweetener, and season with salt and cayenne, if desired.
• Sauce will last up to 1 month in the refrigerator.
• I recommend you use this sauce in the Sassy Sesame Tofu (recipe in upcoming blog).
• You can seed the Chile to tone down the spiciness of this sauce, or just eliminate it altogether.
How did you modify this recipe? Please share in the comments. Thank you for sharing!