Enchilada Sauce

Instructions

Finely chop roasted peppers and set aside in a strainer or small colander in the sink to drain.

Combine mayonnaise, garlic, jalapeño pepper, salsa, raisins, cinnamon, and allspice in a medium-sized bowl. Stir in drained peppers.

To Store

Enchilada sauce keeps in a covered container in the refrigerator for up to 1 week.

Makes About 2 ½ Cups

Ingredients

  • 1 (4- or 5-ounce) jar roasted red bell peppers, drained

  • 1 cup Vegan Mayonnaise, or store-bought

  • 1 clove garlic, minced

  • 1 jalapeño pepper, finely chopped

  • 1 cup Tomato Salsa, or store-bought

  • ¼ cup golden raisins, finely chopped

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground allspice

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.

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