Posted By: Whitey
Hot Pepper Steak Sauce - 10/28/04 07:55 PM
This is a great recipe to serve alongside those massive steaks you cook at the deer lease. I got the recipe from Fogo De Choa which is a fine Brazilian Steak House. This stuff can be extra hot and addicting.
INGREDIENTS:
2 RIPE TOMATOES
3 JALAPENO PEPPERS
2 SLICES OF ONION ABOUT 1/2" THICK
OLIVE OIL
KOSHER SALT
CUT THE TOMATOES & ONIONS IN HALF AND BRUSH WITH OLIVE OIL. PUT A TOOTHPICK THROUGH THE ONION TO HOLD IT TOGETHER. SPRINKLE SOME KOSHER SALT ON THEM (MAKE SURE IT'S KOSHER SALT!!!!).
COOK THE TOMATOES, ONIONS AND JALAPENOS ON THE GRILL. THE JALAPENOS WILL BE THE FIRST TO BLISTER AND TURN BLACK. ONCE THE JALAPENOS ARE BLACK, THROW THEM IN A ZIP LOCK BAG TO SWEAT.
THE TOMATOES SHOULD BE TURNED ONCE AND YOU'LL KNOW THEIR DONE WHEN THE SKINS STARTS TO SEPERATE FROM THE FRUIT. PUT THEM IN A SEPERATE ZIP LOCK BAG.
THE ONIONS WILL TAKE THE LONGEST TIME TO COOK 15-30 MINUTES. KEEP TUNRING THEM OVER SO THEY DON'T GET TO CHARRED BUT ARE WELL BROWNED AND CLEAR.
ONCE THE OINIONS ARE DONE, PEEL & SEED THE PEPPERS. THEN THROW IT ALL IN A FOOD PROCESSOR OR MANUALLY CHOP IT ALL VERY FINE. ADD SOME OLIVE OIL AND KOSHER SALT AND STIR. YOU CAN ALSO ROAST GARLIC TO ADD TO THE SAUCE IF YOU LIKE. DON'T LIKE THE WAY IT TASTES, CHANGE THE PROPORTIONS. STILL DON'T LIKE IT? - CALL FOGO DE CHOA
WHEN YOUR DONE COOKING, MAKE SURE YOU WASH YOUR HANDS BEFORE MAKING THAT EVENING TRIP TO THE OUTHOUSE!
This recipe is really easy and I guarantee your hunting buddies won't forget it.
INGREDIENTS:
2 RIPE TOMATOES
3 JALAPENO PEPPERS
2 SLICES OF ONION ABOUT 1/2" THICK
OLIVE OIL
KOSHER SALT
CUT THE TOMATOES & ONIONS IN HALF AND BRUSH WITH OLIVE OIL. PUT A TOOTHPICK THROUGH THE ONION TO HOLD IT TOGETHER. SPRINKLE SOME KOSHER SALT ON THEM (MAKE SURE IT'S KOSHER SALT!!!!).
COOK THE TOMATOES, ONIONS AND JALAPENOS ON THE GRILL. THE JALAPENOS WILL BE THE FIRST TO BLISTER AND TURN BLACK. ONCE THE JALAPENOS ARE BLACK, THROW THEM IN A ZIP LOCK BAG TO SWEAT.
THE TOMATOES SHOULD BE TURNED ONCE AND YOU'LL KNOW THEIR DONE WHEN THE SKINS STARTS TO SEPERATE FROM THE FRUIT. PUT THEM IN A SEPERATE ZIP LOCK BAG.
THE ONIONS WILL TAKE THE LONGEST TIME TO COOK 15-30 MINUTES. KEEP TUNRING THEM OVER SO THEY DON'T GET TO CHARRED BUT ARE WELL BROWNED AND CLEAR.
ONCE THE OINIONS ARE DONE, PEEL & SEED THE PEPPERS. THEN THROW IT ALL IN A FOOD PROCESSOR OR MANUALLY CHOP IT ALL VERY FINE. ADD SOME OLIVE OIL AND KOSHER SALT AND STIR. YOU CAN ALSO ROAST GARLIC TO ADD TO THE SAUCE IF YOU LIKE. DON'T LIKE THE WAY IT TASTES, CHANGE THE PROPORTIONS. STILL DON'T LIKE IT? - CALL FOGO DE CHOA
WHEN YOUR DONE COOKING, MAKE SURE YOU WASH YOUR HANDS BEFORE MAKING THAT EVENING TRIP TO THE OUTHOUSE!
This recipe is really easy and I guarantee your hunting buddies won't forget it.
