Prep 30 mins
Cook 0 mins
This is a really versatile sauce: I've used it as a marinade or a baste, on chicken, pork and beef and it's turned out great every time. The recipe is from chatelaine.com.
- 5 garlic cloves
- 1 sweet red pepper, seeded (green peppers work okay, too)
- 1 jalapeno pepper
- 1⁄2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon hot chili flakes
- Cut garlic cloves in half and coarsely chop the red pepper and jalapeno (including the seeds).
- Place chopped garlic and peppers in a medium-size saucepan over medium heat. Add oil, vinegar, salt and chili flakes and stir often until peppers sizzle and soften (about 4 minutes).
- Pour mixture into a bowl and refrigerate for about 10 minutes, or until cool.
- Pour mixture into blender and pulse until pureed.
- This sauce can be used as a marinade, or simply pour on the meat prior to barbecuing or even use to baste once its on the grill. If you have too much, the leftovers can be stored in the fridge for up to a week.