Charred Pepper Steak Sauce [smittenkitchen.com]
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.
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- 1 red bell pepper (small was suggested, I used a large and didnât regret it)
- 2/3 cup(s) canned or fresh tomato purÃ©e
- 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
- 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.
- 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).
- Store in an airtight jar in the fridge for one week, though I suspect it will keep for two.
This recipe is a personal recipe added by KellyDiff and has not been tested or endorsed by MyRecipes.
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Charred Pepper Steak Sauce [smittenkitchen.com] Recipe at a Glance
- COURSE: Sauces/Condiments