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
- 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
- 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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