I love this sauce on everything from tacos to enchiladas. But the first time I had anything like it was at my favorite Caribbean fusion restaurant many years ago where it was served with corn cakes. 

Serves 4

Ingredients

1 (12-ounce) package extra firm silken tofu or pureed steamed cauliflower

¼ cup Chipotle Pepper Purée, more or less to taste (see recipe)

2 tablespoons apple cider vinegar

½ teaspoon cumin seed

½ teaspoon oregano

½ teaspoon sea salt, or to taste

Instructions

1. Combine all ingredients in a blender and purée until smooth and creamy.
2. Store refrigerated for up to 7 days.