Fire-Roasted Pepper and Garden Tomato Blender Sauce

I realize ‘blender sauce’ sounds weird – it’s kind of why I picked it – and it’s not exactly a freezer meal, but if you have a Soup Express, Vitamix, Ninja or blender you can prep batches of this simple sauce and freeze it.

Plus, it’s good on everything. Yes, I mean everything – hot dogs, pasta, spaghetti squash, pizza, meatball subs, brats – everything.

I came up with this recipe while playing with my new Soup Express ($15 on clearance…score!) and experimenting with the ‘raw pasta in the crockpot’ concept. I wanted to create an easy and versatile homemade sauce that could replace jarred pasta sauce and take advantage of the upcoming farmer’s markets. This sauce is as natural and organic as the produce you use to make it! Growing your own tomatoes? Here’s a fantastic way to preserve that home-grown tomato taste and savor it all year!

The peppers create a depth of flavor with a little heat that even I can palate (and I don’t do HOT) though if you’re sensitive to spice, feel free to forgo the poblano and jalapeno. Also, if you want a chunkier sauce, pulse the giardiniera in at the end until the desired consistency is reached. This will add texture and crunch to your sauce.

Ready for the recipe already? Alrighty then…

3 Red Peppers

2 Green Peppers

1 Poblano Pepper

2 Jalapeno Peppers

3 large Tomatoes (beefsteak or other hearty variety)

1 16 oz. jar Giardiniera, drained (I used Mezzetta brand, found with the pickles in your local grocery)

2 Garlic Cloves

2T Balsamic Vinegar

1t Each: Onion Powder

Parsley (dried is fine)

Basil (again, don’t worry if you’re using dried)

Red Pepper Flakes

2t Salt

  • Preheat your oven to 350 degrees
  • Rinse all the peppers and remove any stickers
  • Put all the peppers on a foil-lined baking sheet and put under broiler
  • Char the crap out of the peppers on both sides (this may take anywhere from 10-20 minutes on each side)
  • If your poblano and jalapenos begin to dry out before your red and green peppers are charred, remove them from the broiler and set them aside
  • Once the peppers are well-blackened, remove them from broiler and let them cool
  • Set up your blender and once cooled, peel the skins and stems from the peppers and drop them into the blender (to limit spice, you may choose to remove the seeds from the poblano and jalapenos – use gloves if possible and don’t rub your eyes!)
  • Wash and quarter tomatoes, add to blender
  • Add all other ingredients to blender (unless you chose to go chunky, then withhold the giardiniera to pulse in at the end of blending)
  • Blend ingredients together until sauce is consistent in texture
  • If you have a heating element on your blender, now is the time to simmer your sauce…if not, it’s okay to store the sauce and simmer it before serving. Cooking the sauce to a simmer will infuse the spices and the garlic flavor

And there you have it! Clean up is as easy as tossing a sheet of tin foil in the garbage bin and running your blender with some water and a little dish soap in it! Now fire up the grill and smother some all-meat or vegan hot dogs or create personal pizzas with the kiddos…on Easter we even poured this sauce over our steaks!

What other out-of-the-ordinary foods have you made in your blender? Of course, I want to hear your experiences in the comments so let me know what you think!

Also Check Out: Crockpot a la Pasta for instructions on cooking raw pasta in your crockpot!

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