I've recently gotten into making my own sauces and condiments - ketchup, Worcestershire, Sriracha, mustard. I like knowing and being able to pronounce all of the ingredients in the products I eat. The homemade Worcestershire and Sriracha are real standouts and I've enjoyed putting them on steak and fish, but with those ingredients down, I've been thinking about how to up the ante.
Then I saw Tasting Table's Charred-Pepper Steak Sauce incorporating some of my homemade ingredients with a few other favorites, so I gave it a try, and wasn't disappointed.
I added some of my homemade hot sauce to their recipe for a little more bite, and threw in more Worcestershire and molasses because I wanted it really robust vs having it more sweet and acidic from the tomatoes. It's a great sauce that was perfect with a steak, but I've also marinated chicken with it and may even use it with fish and eggs.
Charred Pepper Steak Sauce
Recipe Adapted from Tasting Table Test Kitchen
Yield: 1 - 1/2 cups
- 1 large red bell pepper
- 2/3 cup tomato puree
- 1/4 cup orange juice
- 4 tablespoons of Worcestershire sauce
- 1 tablespoon Sriracha or other hot sauce
- 3 tablespoons olive oil
- 2 tablespoon balsamic vinegar
- 2 tablespoons molasses
- 1 teaspoon ground mustard
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon allspice
- Turn the broiler on, and place the pepper on a lined baking sheet with foil. Put the sheet in the oven on the top rack. Rotate the pepper when each side chars and turns black, until all sides are darkened - approximately 15 minutes. Remove the pan from the oven and place the pepper on top of a colander to cool.
- If using fresh tomatoes, blend them first in the food processor to achieve the 2/3 cups.
- When the pepper is cool enough to handle, cut open over the food processor so it can catch the juices. Discard the seeds and any membranes and blend the pepper with the tomato in the processor.
- Add all remaining ingredients and blend until smooth. Season to taste. You can refrigerate until needed and then re-blend prior to the next step.
- Transfer mixture to a small saucepan and place over low heat. Stir if it starts to boil, but it will slowly reduce and when it's reached your desired thickenss, remove from heat - about 10-15 minutes.
- Serve on top or alongside your favorite steak or other protein.