Have you ever heard of Unicorn Sauce? Basically, it’s a smorgasbord of flavors all tangy, smoky, spicy, with a touch of sweetness that uses a mythical and trendy name. It is not a sauce I would use alone or with too many dishes but, it blends well with many plant-based bowls.
Prepare the Peppers:
Grab some disposable gloves to protect your hands. I also wear a disposable mask as I become a hacking, sobbing, snotty mess if I don’t. I know, sounds attractive, but it isn’t. Clean and remove stems from 5 Serrano peppers and 3 orange or red bell peppers. I like to discard the serrano seeds because I’m a coward. A Serrano pepper ranges between 10,000-25,000 on the Scoville scale ranges depending on how many seeds you keep. If you like heat, leave the seeds.
Cut the peppers in half and place cut side down on a baking sheet. Drizzle with olive oil and broil for about 5 minutes, or until the skin blisters and browns. Transfer to a food processor bowl and set aside.
In a skillet heat 2 tablespoons olive oil over medium-high heat until hot. Stir in 1 chopped onion with 1-2 teaspoons liquid smoke and sauté for 3 minutes. Add 4 minced garlic cloves and continue to sauté for 2 more minutes or until onion is soft and the garlic is fragrant. Add to the food processor bowl.
Add 1/2 cup orange juice and 1 teaspoon sea salt. Pulse until smooth. If too thick add water as needed. Refrigerate for at least a week to let the flavors marry. Can be stored for up to 4 months.
I mainly use this sauce with my Budha, or hippie, bowls. – Ella💙
- 3 orange or red bell peppers
- 5 serrano Peppers
- olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-2 teaspoons liquid smoke
- 4 tomatoes, or 2 cups chopped
- 1/2 cup fresh squeezed orange juice
- 1 teaspoon sea salt
Remove the stems and seeds from the serrano peppers. If you like it hot keep the seeds. Slice the peppers in half and place on a baking sheet, cut side down.
Drizzle with some olive oil and broil for about 5 minutes, or until the skin blisters. Transfer the peppers to a food processor bowl and set aside.
Heat 2 tablespoons olive oil in a medium skillet until hot. Stir in the onion, garlic, and liquid smoke; sauté for 5, minutes or until soft.
Add to the food processor bowl along with the rest of the ingredients. Pulse until smooth. The sauce can be stored in the refrigerator for up to 4 months.
This is a very hot chile sauce. A dash with do!