by Jim Tarantino
from Marinades, Rubs, Brines, Cures & Glazes
(Ten Speed Press, 2006)
Makes 2 cups
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, but just as good.—Jim Tarantino
convert Ingredients
2 tablespoons unsalted butter
2 red bell peppers, seeded, deveined, and diced (about 1 1/2 cups)
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. 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 longer.
3. Remove the pepper mixture from the heat and cool to room temperature. Transfer the pepper mixture to a food processor and process until smooth.
4. Store in a clean, airtight container and refrigerate until ready to use. The glaze can be made ahead and will keep in the refrigerator for 3 weeks. To use the glaze after refrigerating, warm it over medium heat, stirring occasionally.
Timetable
Chicken wings, chicken thighs, chicken legs, beef kabobs, burgers, pork kabobs, baby back ribs, or spareribs: baste during the last 5 minutes of cooking.
Recipe © 2006 by Jim Tarantino. All rights reserved.
