Tim and I had a list of chores to complete but right before we were going out to dinner Saturday night - our closet collapsed. So, Sunday we headed to Ace Hardware and bought shelving, 2'x4's, and 2'x2's and 1'x3's and assorted screws, I spent the entire day in the closet. By end of Saturday afternoon, we had a custom closet and started moving in the clothes. Tim and I sat out on the porch and listened to Audra Macdonald and had cocktails and started dinner. This was an amazing new sauce we tried on skirt steak - incredible!
1 Red Bell Pepper
2/3 cup canned or fresh tomato puree
1/4 cup orange juice
2 tablespoons worcestershire sauce
2 tablespoons olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon molasses
3/4 teaspoon table salt
1 Teaspoon ground mustard
1/2 Teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 Teaspoon onion powder
1/8 Teaspoon ground all spice
Preheat your broiler. Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with tongs as needed. Don't skimp on the charing as this skin will add a fantastic flavor dimension. Mine took about 15 minutes. Yours might only take 5 to 8 minutes . Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you're able to handle it, about 15 minutes.
Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife. Add the pepper ( with it's skin) to the blender along with the remaining ingredients . Puree mixture until as smooth as possible. Transfer mixture to a small saucepan . Simmer it gently over low heat for 15 minutes , stirring from time to time.
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