In my never-ending quest to figure out what to do with all the peppers I keep getting from my CSA, I found a Roasted Pepper BBQ sauce on Epicurious. It had good reviews and since I’m always tweaking things, I couldn’t resist playing around with this recipe.
My first attempt was shockingly delicious, spicy, flavorful and easy. It was so good I wanted to put it on everything. So I tried it on top of some mid-rare flank steak. Yum!
Then had the sauce for breakfast on an egg. I even used it to accompany some pan-seared scallops and sauteed spinach, which got rave reviews. But it was a little chunkier than I wanted. So I did some more experimenting to see if I could make it saucier. Success!
The trick is to make sure it’s pureed as much as possible and to let the water cook out long enough. Then you get the right consistency.
Roasted Pepper Maple Rye Sauce
2 red peppers (not hot)
1 can of chipotle chiles in adobo sauce
1 ripe tomato, cut into large chunks
1/4 cup of maple syrup
1/4 cup of bourbon or rye
1 clove of garlic
1 tsp of fresh ginger, grated
1 tbsp of apple cider vinegar
Preheat oven to 400 degrees. Lightly coat peppers in olive oil and roast peppers and garlic clove for 20 minutes or until nicely charred. Let cool and cut the stems off the peppers and remove seeds if desired. Puree the peppers in a food processor. Peel the garlic and add that along with 2-3 chipotle peppers and about 3 tbsps of adobo sauce. (You should have extra chipotles and adobo, which you can reserve for another use or you can double this recipe if you want.) Puree. Add the tomato and continue to puree until smooth. Taste. Sprinkle with a few shakes of salt and blend. (Can be made ahead.)
Next place the pepper mixture in a small saucepan over medium low heat. When warm, add the ginger and maple syrup. Increase heat to medium and cook for 5 minutes. Add the bourbon/rye. Taste and add more salt if needed.
Let it cook for another couple of minutes or until desired consistency.
Then let cool a bit and serve.