35 minutes
A flavorful and zesty sauce made with roasted green bell peppers, jalapeño, and a hint of bourbon.
Green Bell Peppers, roasted
each
Large Jalapeño, roasted
each
Date, soaked
each
Boiling Water
cups
tablespoons
Fresh Ginger, minced
teaspoons
Garlic, minced
teaspoons
Coarse Sea Salt
teaspoons
Cilantro, minced
cups
Bourbon
teaspoons
to taste
1. Roast the Peppers
Place green bell peppers and the large jalapeño under a preheated broiler, on a grill, or directly over a gas flame. Roast until their skins are charred and blistered, turning occasionally. Once charred, remove from heat and let cool. Peel off the skins and remove the seeds.
2. Soak the Date
Soak the date in ½ cup of boiling water for about 10 minutes.
3. Sauté the Aromatics
Heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add minced fresh ginger, minced garlic, and ½ teaspoon of coarse sea salt. Sauté for about 3 minutes or until fragrant and slightly golden.
4. Blend the Ingredients
In a blender, combine the sautéed mixture, the drained soaked date, the roasted bell peppers, the jalapeño, minced cilantro, and bourbon. Blend until smooth and well combined.
5. Season and Store
Season the sauce to taste with additional coarse sea salt and freshly ground white pepper. Use immediately or store in an airtight container in the refrigerator for up to one week.
The cornerstone of your sauce is the peppers. Choose fresh, vibrant green peppers and jalapeños that are firm to the touch. If possible, source them from a local farmers' market for the best flavor and support of local agriculture.
A good sauce isn't just about heat; it's about flavor balance. Make sure to taste as you go and adjust your ingredients accordingly. If the sauce is too tart, a bit of honey or agave syrup can provide sweetness. If it's too thick, a splash of vinegar or lime juice can add both fluidity and zest.
For an added depth of flavor, consider roasting your green peppers and jalapeños before blending them. The roasting process caramelizes the natural sugars in the peppers and mellows out the heat, resulting in a more complex taste profile.
A splash of high-quality vinegar or fresh citrus juice can brighten the sauce and bring all the flavors into sharp relief. Apple cider vinegar or fresh lime juice would work particularly well with the green pepper and jalapeño profile.
Incorporate fresh herbs like cilantro or parsley to introduce a fresh, aromatic dimension to your sauce. These should be blended in at the end to maintain their vibrant color and delicate flavor.
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