So I found a gigantic bag of beautiful little sweet peppers last week, which was great, but then, what do I do with all these peppers?
Mango Sweet Pepper sandwich spread and salad dressing is what I did.
This recipe makes up 2 1/2 pints of spread. I froze one, made two wraps with the 1/2 pint and I still have waiting to be gobbled up in the fridge right now ……..HHHMMMMMMM!
I used my first batch of this sweet and spicy spread to hold together some wonderful healthy sandwich wraps. The spread adds a subtle spicy compliment to the veggies. I used some apples, romaine, more sweet peppers, cucs, fresh basil and avocado for fillings.
- 3 Ripe Mangos, fresh, pitted, sliced
- 2 Cups of Sweet Peppers, d-stemmed, some seeds removed
- ⅓ cup diced Onion
- ⅓ cup Rice Vinegar or Apple
- ⅓ cup Vegan Mayo (I used Earth Balance)
- ¼ cup Agave or Maple Syrup
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder or 2 fresh cloves diced
- 1 tsp Red Pepper Flakes
- Blend the Mangos in a food processor until smooth.
- Add in all other ingredients and blend. Refrigerate for at least 1 hour to chill.
- Store in a sealed container for up to 2 weeks. Can also be frozen and then thawed out as needed.
- Makes 2½ pints of spread. Thin with a little vinegar for salads or spread on sandwiches, dip for veggies or use it as the sauce for potato salad.
If you’d like it a bit spicier, I would add in more red pepper or a little Stevia for some sweet spreads. The mango taste is in the background. Definitely not overly sweet but a great blend of spicy and sweet.
Other great spreads and wraps around the web:
More from my site
- Crystallized Ginger Candy & Ginger Pear Tea
- ‘Raw’ Cucumber Sushi