There is nothing better than a roasted pepper! Unless you blend that roasted pepper into a tongue tingling, delicious, delicately sweet, and sticky bbq sauce. Use this sauce to grill with or to glaze most any meat. You can also use it as a dipping sauce for the kids… little kids AND big kids. This recipe contains items on sale February 15–21, 2017.
- 1/2 lb. organic mini mixed sweet peppers, seeded and cut in half – Sale $2.99/lb. – Save $1.00
- ½ medium onion, cut into slices
- 3 cloves garlic, minced
- 2 Tbsp. tomato paste
- 1 tsp. apple cider vinegar
- ½ tsp. mustard
- ¼ c. Maple Valley organic maple syrup – Weekend Deal $14.99/32 oz. – Save 25%
- ¼ c. fresh parsley, torn
- 1 Tbsp. soy sauce
- 2 tsp. sweet paprika
- Salt and pepper to taste
- Red pepper flakes (if desired)
1 lb. Freebird chicken breast tenders – Sale $4.99/lb. – Save $2.00
16 oz. wild Alaskan sockeye salmon – Sale $4.49/8 oz. – Save 25%
tempeh or tofu
1) Preheat oven to 450 degrees.
2) Place onions and peppers (cut side down) on a parchment lined baking sheet and bake for 15 to 20 minutes or until pepper skins are completely wrinkled and peppers and onions are charred. Rotate sheet if necessary during roasting.
3) Once peppers and onions are roasted transfer them to a food processor or blender and add garlic, tomato paste, vinegar, mustard, maple syrup, parsley, soy sauce, and paprika. Puree all items together until smooth. (Add a teaspoon of water or two if the sauce is too thick and needs to be loosened up.)
4) Check for seasoning and add salt and pepper as desired. Add red pepper flakes if you desire a little more heat.
5) Pour sauce into a sauté pan and cook over medium heat until it comes to a boil. Remove from heat and allow to cool. Use sauce as you would any BBQ sauce on the meat suggestions listed above or as a glaze for any fish, tofu, or tempeh. Store, carefully covered, in the refrigerator for up to one week.