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Sunday, April 30, 2017

Hot Pepper Steak Marinade

A standby for Team Pepperitaville, this super-spicy marinade works especially
well for steak, but it’s nice on chicken or pork, too. And just in case
you’re planning to cook venison, as the team often does, add Italian dressing
to the mix.

Preparation time: 45 minutes (including roasting and peeling)
Cooking time: 20 minutes
Yield: About 3 cups

10 jalapeño peppers
5 cayenne peppers
1 green bell pepper
2 banana peppers
4 Roma tomatoes
2 cloves garlic
1 tablespoon Creole seasoning
1⁄2 cup vinegar
1 cup water
Juice of 1⁄2 lime
1 cup packed brown sugar
1⁄4 cup granulated sugar
1⁄4 cup soy sauce
6 ounces tomato paste

1 Roast jalapeño, cayenne, green bell, and banana peppers (see Chapter 12
for instructions; the oven-roasting method works better for the smaller
peppers).
2 Peel and deseed roasted peppers, wearing plastic gloves or washing your
hands immediately afterward.
3 Peel tomatoes (see Chapter 12) and garlic.
4 In food processor, process tomatoes and garlic until they’re almost
smooth.
5 In a medium pot, combine pepper mixture and all other ingredients.
6 Over medium heat, cook mixture until it reaches the consistency you
want. (It thickens as it cooks.)
7 Let cool and pour into airtight storage containers.

Note: A little of this mix goes a long way, but the marinade keeps well in the
fridge for a good long time, so this 3-cup batch is likely to last a while.

bbq sauces, rubs and marinades for dummies.pdf

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