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::make ahead madness:: Garlic Pepper Sauce

Dear Martha Stewart, When it comes to baked goods, you have never steered me wrong.  When we start cooking though, we haven’t always seen eye to eye.  I have never given too many of your dinner recipes a chance.  There has always been something holding me back.  I’m not sure what.  It could just be that my options seem better elsewhere.

In an added effort to organize a tiny bit of my life, I sorted through my cookbook shelf.  In the stack of tiny recipe magazines I used to be suckered into as last minute grocery purchase, I found and Everyday Food.  Garlic Pepper Sauce.  Make ahead, and have it for many used.  This sounded great.  I love garlic.  I love peppers.  How could it be wrong?  I’m not saying this recipe is bad necessarily.  I’m just saying it wasn’t what I expected.  Maybe it needs a different name.  Maybe I needed to not trust Martha and follow my rule to always add extra garlic.

I’m posting it because other people will still like it.  It’s probably perfect for my mom (no!  That isn’t meant as an insult!).  I’m posting it because maybe someone will try it and suggest something to make it better.  Tangier.  More in your face.  Something.  Anything.  I’m posting it as a reminder to myself.  Next time I stumble across this recipe, I will remember to change SOMETHING.  I wasn’t disappointed per say, but I didn’t get the same reaction from dinner that I often get from my audience (aka. PTB).

What You Need
Step One
2 large onions
Step Two
2 green bell peppers
2 red bell peppers
5 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
Step Three
1 large tomato
Step Four
3 cups mixed cilantro leaves and tender stems
salt and pepper

Coarsely chop onions and peppers.  Core and coarsely chop the tomato.  In a large pan, heat about 2-3 Tbsp olive oil over medium heat.  Add onion and cook until softened (~5min).  Add all step two ingredients and continue to cook over medium heat until peppers are tender.  Lastly, add tomato and cook for another 5 minutes.

Transfer pot contents to large food processor.

Add step four ingredients and puree until it is still slightly chunky.

Since most of Martha’s recipes use this in 1-cup portions like the chicken with garlic-pepper sauce (below), separate it into 1 cup portions.  Freeze some for later, and keep one out to use for a meal.

And now that you have made the sauce, post some suggestions for what to do with it or how to make it better!

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4 comments

  1. kamkam says:

    hmmmmm i willl think about this, or maybe even try it and see.

    all that cilantro makes me super happy haha

  2. aj darke says:

    Mrs. PTB 🙂

    Here were some of my (right off the top of my head as I read it) initial ideas:

    ~Instead of plain olive try a garlic infused olive oil or a pepper olive oil (Williams Sonoma has great ones).

    ~Diced Jalapenos make the world go round 🙂

    ~2 tsp. cayenne pepper can do a world of good

    Or maybe a combination of the above? Good luck!

    aj

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