Wednesday, April 3, 2013

Tangy Charred Red Pepper Sauce á la Smitten Kitchen

This tangy charred red pepper sauce is absolutely delicious. It's very similar to BBQ sauce but has a more complex, smokey flavor from the charred red bell peppers. This recipe is not my own in the least. I followed it pretty much verbatim from Smitten Kitchen who adapted it only very slightly from Tasting Table. Charring peppers inside may seem a little daunting, but it's really very easy and totally worth it.

Charred Red Bell Pepper Sauce
Adapted (and doubled) from Smitten Kitchen's, Charred Pepper Steak Sauce
(Makes about 3 1/2 cups steak sauce)
2 large red bell peppers
1 1/3 cups tomato purée
1/2 cup orange juice
1/4 cup Worcestershire sauce
1/4 cup Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons molasses
2 scant teaspoons table salt (to taste)
2 teaspoons ground mustard
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground allspice

Preheat your broiler and set the rack as close as possible to the flames while still leaving enough space for your peppers. 

Wash and dry the red peppers and set them on a baking sheet. Broil them, turning, until they're charred on all sides. Set them aside to cool while you combine the other ingredients in your food processor or blender.

When the peppers have cooled a bit, tear or cut them open and remove the seeds, stems and membranes. Add the peppers (with charred skin) to the food processor. Puree until everything is smooth.

Pour the sauce into a medium saucepan and simmer over low heat for about 20 minutes, stirring occasionally to ensure that the sauce doesn't burn on the bottom. Press the sauce through a fine mesh sieve to remove the pepper fibers. Serve hot over beef, pork, chicken or veggies! This would also be delicious baked on any of the above in a nice hot oven.