Dave’s Nine Pepper Chile Sauce
Serves 11
Preparation Total 1:15
2 tablespoons olive oil
1/2 teaspoon garlic, chopped
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red jalapeno
1 green jalapeno
1 Anaheim pepper
2 serrano peppers
1 caribi pepper
1/2 red onion
3 tomatoes, large
1 cup tomato sauce
2 cups beef stock or broth
1 1/2 tablespoons arrowroot
1 1/2 tablespoons water
Remove the stems and seeds from all the peppers and chop them along with the onion and tomato into a small dice.
In the olive oil, sauté the chopped peppers, onion, tomato and garlic for 5 minutes. Add the tomato sauce and elk stock and bring to a boil.
Simmer the sauce for 30 minutes until the vegetables are soft and broth is rich. Strain out all of the vegetables and return the sauce to the stove. Bring it to a boil.
While the sauce is coming back to a boil, combine the cornstarch and water to make a lump free slurry.
Once the sauce has come to a boil add the slurry to the sauce and allow to thicken.
NOTE: I save the vegetables that I strained out of the sauce, purée them and put them into small freezer bags. I use the mixture to season mayonnaise, add zip to chili or taco meat.
Preparation Total 1:15
2 tablespoons olive oil
1/2 teaspoon garlic, chopped
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red jalapeno
1 green jalapeno
1 Anaheim pepper
2 serrano peppers
1 caribi pepper
1/2 red onion
3 tomatoes, large
1 cup tomato sauce
2 cups beef stock or broth
1 1/2 tablespoons arrowroot
1 1/2 tablespoons water
Remove the stems and seeds from all the peppers and chop them along with the onion and tomato into a small dice.
In the olive oil, sauté the chopped peppers, onion, tomato and garlic for 5 minutes. Add the tomato sauce and elk stock and bring to a boil.
Simmer the sauce for 30 minutes until the vegetables are soft and broth is rich. Strain out all of the vegetables and return the sauce to the stove. Bring it to a boil.
While the sauce is coming back to a boil, combine the cornstarch and water to make a lump free slurry.
Once the sauce has come to a boil add the slurry to the sauce and allow to thicken.
NOTE: I save the vegetables that I strained out of the sauce, purée them and put them into small freezer bags. I use the mixture to season mayonnaise, add zip to chili or taco meat.
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