Charred Tomato & Garlic

Makes about 1 pint

2 large beefsteak tomatoes

2 cloves garlic, peeled

1/2 cup olive oil

• Core tomato and cut in half.

• Place on hot grill and cook, turning, until charred all over. 

• Place in blender with garlic and olive oil and puree until smooth.

Roasted Red Pepper

Makes about 1 pint

2 red peppers

Splash (about 1 T) red wine vinegar

1 clove garlic, peeled

1/2 cup olive oil

• Halve red peppers and remove seeds and veins.

• Place red peppers skin-side-down on hot grill (or, place skin-side-up under stove broiler.) When skin is blackened remove from heat, place in a small mixing bowl, and cover with plastic wrap.  Set aside to cool.

•  Scrape skin away from pepper and discard. Cut pepper into strips.

• Place in blender with vinegar, garlic, and olive oil and puree until smooth.

Charred Green Onion

Makes about 1 pint

1 bunch green onions (about 8-10 ounces)

1 T olive oil

1/2 cup olive oil

1 T Dijon mustard

• Remove and discard root end and 1/2” of the green tips of the onions.

• Brush with olive oil and place on hot grill. 

• Char until nicely colored but do not let burn.

• Place in blender with olive oil and mustard and puree until smooth.

Tarbell’s BBQ Sauce

Makes 1 quart

2 cups marinara

1/2 cup soy sauce

1/2 cup ancho chile puree (see below)

1 T Worcestershire sauce

12 ounces molasses

1 to 2 T salt (to taste)

• Mix all ingredients, and taste.  Add salt if necessary.

Ancho Chile Puree

4 dried ancho chiles, stemmed and seeded

1/2 cup water

Pinch of salt

• Heat a pan (dry) over low to medium heat. Add chiles and toast, stirring constantly, for 10 minutes. Do not allow the chiles to burn.

• Stand away from the pan (the steam can burn your eyes) and add the 1/2 cup water. Remove pan from heat, cover, and set aside for 10 minutes.

• Puree chiles, water and salt in a blender to the consistency of mayonnaise, adding additional water in small increments if necessary.