Oven-Roasted Pepper Dressing

Oven-roasted pepper dressing over oven-roasted potato wedges.

DRESSING*

• 2 New Mexico Chiles
• 1/2 Jalapeño Pepper
• 2-3 Small Bunches of Fresh Cilantro (chop leaves and stems)
• 1/2 Lime, juiced
• 1 Tablespoon, Olive Oil
• 1 Green Onion (chopped)
• 1 Tablespoon Vegenaise

1. Spray cookie sheet and slices of all the peppers with oil. (I filled a small spray bottle with a 1:1 mix of peanut oil and gluten-free Monopolowa potato vodka.)
   
   
2. Sprinkle with salt.
   
3. Roast in oven until charred on edges. (I used a toaster oven to keep the kitchen cooler.)
   
   
4. Combine all ingredients with an immersion blender.
   
   Oven-roasted pepper dressing is delicious over oven-roasted potato wedges, bean burgers, and pasta.

* Based on Yucatán Salsa by Purple Carrot's TB12.

POTATO COATING

• 1 Tablespoon Nutritional Yeast
• 1 Tablespoon Coconut Flour
• 1 Tablespoon Cornstarch
• Salt and Pepper

1. Cut potatoes into wedges.
2. Spray wedges with olive oil.
3. Press wedges into coating mixture.
4. Roast on oil-sprayed cookie sheet.
5. Turn when half cooked, and continue roasting until tender (15 minutes per side, with my cheap toaster oven — less time with a conventional oven.)