Mike's Roasted Chili Sauce

So good. When your garden is going crazy and  you need a way to make use of such a bountiful harvest, this is a sauce you’ll want in your regular recipe rotation. With equal amounts of tomatoes and chili peppers, you’ll get a delicious kick, depending on the peppers you choose to include. For this particular recipe, we chose a variety of jalapenos, Serranos, Anaheims, Poblanos, and pimientos. It’s nice and spicy this way, but include habaneros or other spicier peppers in the mix for a bigger heat blast. Serve it easily over pasta, but get creative and spoon it over salmon or grilled chicken, or with enchiladas, or even add it to stews and soups. So many choices! Very garden friendly!

Ingredients

• 1 pound fresh tomatoes
• 1 pound fresh chili peppers
• 6 garlic cloves
• 6 ounces tomato paste
• 1 cup fresh basil leaves
• ½ cup fresh oregano leaves
• 2 tablespoons dark brown suger
• 2 ½ cups chicken stock

Cooking Directions

• Preheat oven to 400 degrees F.
• Quarter the tomatoes and stem and slice peppers in half. Set all onto a lightly oiled roasting pan with skin sides up.
• Add garlic cloves to roasting pan and roast 30 minutes, or until pepper and tomato skins are blackened.
• Remove from heat and remove tomato skins. You can remove pepper skins as well if you prefer by adding them to a sealed baggie to steam for 10 minutes. The skin will loosen.
• Transfer roasted tomatoes and peppers to a food processor or blender.
• Squeeze the roasted garlic from their skins and add to food processor.
• Add remaining ingredients and process until smooth.
• Transfer mixture to a large pot and bring to a boil. Reduce heat and simmer for 15 minutes until sauce has slightly reduced.
• Transfer to a bowl and serve!

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