Chipotle Red Salsa

Yield: 2 1/2 cups

1 tbsp coconut oil

1/2 onion, diced

3 cloves garlic, minced

2 carrots, diced

1 orange bell pepper, diced

1 small can diced tomatoes

1/2 tsp cumin

1/2 tsp chili powder

salt and pepper, to taste

1 chipotle pepper in adobo sauce

1/3 cup vegetable stock (or water)

1-2 tbsp maple syrup

1 lime, juiced

1. Melt coconut oil in a large skillet over medium heat.

2. Add onion, garlic, carrot, and bell pepper. Cook for about 10 minutes, stirring occasionally, until carrots are starting to soften.

3. Add tomatoes, cumin, chili powder, and salt and pepper. Stir, reduce heat to low, and simmer for another 5-10 minutes, stirring occasionally.

4. Transfer mixture to a food processor or high speed blender. Add chipotle pepper, vegetable stock, maple syrup, and lime juice. Blend until creamy and smooth. Taste and adjust seasonings as needed.

5. Serve warm, at room temperature, or refrigerated. Keeps in the fridge for at least 7-10 days.

http://minimalistbaker.com/chipotle-red-salsa/

Chipotle Aioli

Yield: 1 cup

3/4 cup cashews

1/2 cup unsweetened plain almond milk (or water)

2 tbsp lemon juice

1-2 tsp maple syrup

2 chipotle peppers in adobo sauce (or to taste)

1-2 tbsp avocado or grape seed oil (optional, for creaminess)
1/4 tsp salt

1. Soak cashews in water overnight. Drain thoroughly before using. 

2. Add soaked, drained cashews to a high-speed blender with all remaining ingredients.

3. Blend on high until creamy and smooth, adding additional water or almond milk as needed to encourage blending. Scrape down sides as needed.

4. Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days.

http://minimalistbaker.com/5-ingredient-chipotle-aioli/