Thursday, April 25, 2013

Roasted Pepper BBQ Sauce



Roasted Pepper BBQ Sauce
I haven’t had BBQ sauce in a very long time and had such fun researching the many different regional flavors. There’s Texas bbq, Memphis, Alabama, Carolina, Kansa, Thai and so on and each region is quite snobby about their sauce. One was mayo based and another mustard avoiding the tomatoes, some use ketchup. I hadn’t seen a roasted BBQ sauce though I’m sure it’s out there, so I knew that was going to be my approach. I didn’t want to rely on too many spices to give flavor and know roasted peppers will add depth, smokiness and the spice that I so want in my sauce. I didn’t use brown sugar, which is a common ingredient and instead relied on the maple syrup and molasses – it’s definitely not sugary.  This sauce has spice, tang and mild sweetness with smokiness from the roasted peppers.  Initially, I used two roasted jalapeno peppers and found it to be very hot however, you never know with jalapenos, sometimes they have no spice at all so use your best judgment here. Go ahead and roast the two and use what you need.

This sauce is thick and so awesome it should be called Awesome Sauce, great for anything you want to add BBQ flavor.
Excellent on tempeh and seitan and tofu scramble, burrito etc, sandwiches, pizza

Edited 4/10/2015

Makes 3 cups
Preheat oven 450 rack in middle

Ingredients
1 cup water
1 medium heat jalapeno pepper
1 poblano pepper
2 medium red peppers
4 tbsp tomato paste
4 tbsp lime juice 
4 tbsp apple cider vinegar
3 tbsp maple syrup 
3 tbsp molasses
4 tbsp unrefined brown sugar - I used coconut sugar
1 clove garlic 
2 tbsp noma shoyu - or Tamari
1/8 + pinch tsp allspice

optional 1/4 cup fresh pineapple fruit - very good


Note: start by adding one jalapeno pepper to blender then add another if you want more heat.

Instructions
1. Roast the peppers at 450 for 25 minutes middle rack on baking sheet or on a file grill
Peppers should be browned with skin lifting. When done transfer to a covered bowl to steam. Peel the skin and remove the seeds

2. Add the 1 cup water to a blender then add all the ingredients above along with the roasted peppers. Blend until smooth and creamy.

3. transfer to a medium pot, bring to a boil then simmer uncovered for 20 minutes to thicken. let cool and store in mason jar in the fridge. 
Enjoy!
xoxo

2 comments :

  1. I love the sauce!! If you were selling jars of it I would definately buy a bunch of them. It's tangy, not at all too sweet, and I love the peppery taste.I tasted it by itself and then put it on a couple of lentil chips AND I put in on a bean burrito. Delicious. It would be great on a veggie burger.

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