Sweet-and-Spicy Pepper Glaze

This thick, savory glaze could almost be used as ketchup or a barbecue sauce. You can change the color by using yellow bell peppers and replacing the maple syrup with honey. Different flavor, just as good.–Jim Tarantino

LC One Glaze Fits All Note

Chicken wings, chicken thighs, chicken legs, beef kabobs, burgers, pork kabobs, baby back ribs, spareribs. They all go superbly with this glaze, says the author. We believe him.

Sweet-and-Spicy Pepper Glaze Recipe

  • Quick Glance
  • 15 M
  • 30 M
  • Makes 2 cups

Ingredients

  • 2 tablespoons unsalted butter
  • 2 (about 1 1/2 cups) red bell peppers, seeded, deveined, and diced
  • 2 cloves garlic, minced or pressed
  • 1/2 cup cider vinegar
  • 1/4 cup maple syrup
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon coarse-grain salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes

Directions

  • 1. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the bell peppers and garlic and saute until tender, 8 to 10 minutes.
  • 2. Add the vinegar, maple syrup, sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes, and simmer for about 15 minutes. Remove the pepper mixture from the heat and let it cool to room temperature.
  • 3. Transfer the pepper mixture to a food processor and process until smooth. Store in a clean, airtight container and refrigerate until ready to use or for up to 3 weeks. Warm the glaze over medium heat, stirring occasionally, prior to using it to baste meat during the last 5 minutes of cooking.
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Comments
Comments
  1. Testers Choice Testers Choice says:

    [Brenda C.] After the ingredients were processed and I dipped my spoon into the mixture the first time, I was hooked. In fact, I probably ate–read, lapped—half of it before it was even cooked with the pork for dinner. So much for two cups–there was only about one cup left by the time we sat down to dinner. Anyway, we had the glaze with grilled pork tenderloin that was done to a perfect medium well with a blush pink hue, basted with this incredible unctuous sauce for the last five minutes of grilling. Imagine perfectly-done pork with a perfect thick and caramelized sauce! The sweetness from the maple syrup and brown sugar hits you first, but this is immediately followed by a spiciness that comes from the cider vinegar, Worcestershire, and red pepper flakes. Of course, the main star is the red pepper which is sauteed with garlic before the other ingredients are added to it. Talk about depth! My husband commented on the “many layers of flavors,” and after his very first bite was already asking me to make it again. Believe me, his wish will not be challenged! This is one recipe that I could not think of altering or improving. At all. This is it and all you need. I cannot comment enough on how delicious this is. Honestly. If only we had some left over! We could have, but…

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