Smooth, creamy, and lightly spiced, this Smoked Salsa Rosa adds a southwest kick to any of your recipes. Use it as a spread on a tempeh burger, in a sandwich, as a dip or as a creamy kale salad dressing!
How It's Made
1 cup cashews
1 1/2 cups red bell pepper, diced
3 tablespoons olive oil
2 teaspoons toasted sesame oil
1 teaspoon water
2 teaspoons apple cider vinegar
1 tablespoon nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon cayenne powder
1 1/2 dried chipotle pepper
1 teaspoon sea salt
pepper to taste
Rehydrate the chipotle pepper in some warm water for about 10 minutes.
Mix all the ingredients in a food processor until completely smooth.
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!