Charred Pepper Steak Sauce


  • 1 large red bell pepper
  • 23 cup tomato puree
  • 14 cup orange juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 34 teaspoon salt
  • 1 teaspoon ground mustard
  • 12 teaspoon ground ginger
  • 14 teaspoon freshly ground black pepper
  • 14 teaspoon onion powder
  • 18 teaspoon ground allspice


  1. Char bell pepper under broiler or over burner if you have a gas stovetop.  Turn the pepper often to get a good char on all sides.  Transfer bell pepper to zip top bag and cool until ready to use.  
  2. Add all remaining ingredients to blender.  Cut open pepper and remove seeds, membranes, and stem with fingers or a paring knife.  Add pepper, including charred skin, to blender and puree until smooth.  
  3. Transfer sauce to saucepan and simmer gently over low heat for 15 minutes, stirring occasionally.  
  4. Serve with steaks or anything else.  


This recipe is from Smitten Kitchen and it was great.  It’s almost like a ketchup in flavor, but not quite.  We’ve had it over steaks and also potatoes, both are tasty.