Charred Pepper Steak Sauce [smittenkitchen.com]

Photo: KellyDiff

http://smittenkitchen.com/blog/2012/08/charred-pepper-steak-sauce/ [Barely adapted from Tasting Table’s test kitchen] *FYI: Keeps 1-2 weeks in fridge. Can’t Can (unless you have a pressure canner). However, I think it would keep really well in the freezer. Yield: 1 2/3 to 2 cups steak sauce. We would not have minded doubling this.

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 red bell pepper (small was suggested, I used a large and didn’t regret it)
  • 2/3 cup(s) canned or fresh tomato purée
  • 1/4 cup(s) orange juice
  • 2 tablespoon(s) Worcestershire sauce
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) balsamic vinegar
  • 1 tablespoon(s) molasses
  • 3/4 teaspoon(s) salt or more to taste
  • 1 teaspoon(s) ground mustard
  • 1/2 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1/4 teaspoon(s) onion powder
  • 1/8 teaspoon(s) ground allspice

Preparation

  1. Preheat your broiler. Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with with tongs as needed. Don’t skimp on the charring as this skin will add a fantastic flavor dimension. Mine took about 15 minutes, but I have a terrible broiler. Yours might only take 5 to 8 minutes. Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you’re able to handle it, about 15 minutes.

  2. Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife. Add the pepper (with its skin) to the blender along with the remaining ingredients. Puree mixture until as smooth as possible. Transfer mixture to a small saucepan. Simmer it gently over low heat for 15 minutes, stirring from time to time. It will yield a fairly smooth that can be used as is, but if you’d like a smoother consistency, you have two options: running it back through the blender or food processor again (I got a smoother blender after the fibers had cooked down more on the stove) or pressing it through that fine-mesh sieve (I started doing this, then decided it wasn’t worth the trouble).

  3. Store in an airtight jar in the fridge for one week, though I suspect it will keep for two.
August 2012

This recipe is a personal recipe added by KellyDiff and has not been tested or endorsed by MyRecipes.

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