HOT PEPPER STEAK MARINADE

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This sounded so good and I love anything hot hot hot! Planning on this one for sure! Oh summer grillin' won't be comin' too soon! I found and marked this one this past winter in BBQ sauces, Marinades, and Rubs for Dummies! Oh this book is a keeper! I grow my own peppers so I am really looking forward to this one!

Provided by HotPepperRosemaryJe

Categories     Low Protein

Time 1h5m

Yield 3 cups

Number Of Ingredients 14

10 jalapeno peppers
5 fresh cayenne peppers
1 green bell pepper
2 banana peppers
4 roma tomatoes
2 garlic cloves
1 tablespoon creole seasoning
1/2 cup vinegar
1 cup water
1/2 lime, juice of
1 cup sugar, packed brown
1/4 cup granulated sugar
1/4 cup soy sauce
6 ounces tomato paste

Steps:

  • Roast jalapeno, cayenne, green pepper, and banana peppers (oven roasted method or on the grill. I do both and then wrap them in in foil and put them in a brown paper bag to sweat). They are roasted enough when the skins start to pucker all over and blacken!
  • Peel and deseed roasted peppers, wearing plastic gloves.
  • Peel tomatoes and garlic. I blanch my tomatoes til the skins crack and cool in cold water, then peel off the skin.
  • In a food processor, process tomatoes and garlic until they're almost smooth.
  • In a medium pot, combine pepper mixture and all other ingredients.
  • Over medium heat, cook mixture until it reaches the consistency you want. (It thickens as it cooks).
  • Let cool and pour into air tight storage containers.
  • A little 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.
  • If you are planning to use this for venison, add some Italian dressing to the mix!

Nutrition Facts : Calories 472.3, Fat 1.3, SaturatedFat 0.2, Sodium 1811.5, Carbohydrate 113.4, Fiber 8.3, Sugar 100.2, Protein 8.8

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