Sweet-and-Spicy Pepper Glaze
Sweet-and-Spicy Pepper Glaze could be just the gluten free recipe you've been looking for. This recipe makes 8 servings with 94 calories, 0g of protein, and 3g of fat each. For 56 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 8 people have tried and liked this recipe. A mixture of salt, garlic, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Leites Culinaria. Only a few people really liked this side dish. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 21%, this dish is not so tremendous. Sweet 'N' Spicy Onion Glaze, Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, and Sweet And Spicy Pepper Jelly are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon freshly ground black pepper
1/4 cup firmly packed light brown sugar
1/2 cup cider vinegar
2 cloves garlic, minced or pressed
1/4 cup maple syrup
2 (about 1 1/2 cups) red bell peppers, seeded, deveined, and diced
1 teaspoon crushed red pepper flakes
1 teaspoon coarse-grain salt
2 tablespoons unsalted butter
1 teaspoon Worcestershire sauce
Equipment:
sauce pan
food processor
Cooking instruction summary:
1. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the bell peppers and garlic and saute until tender, 8 to 10 minutes.2. Add the vinegar, maple syrup, sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes, and simmer for about 15 minutes. Remove the pepper mixture from the heat and let it cool to room temperature. 3. Transfer the pepper mixture to a food processor and process until smooth. Store in a clean, airtight container and refrigerate until ready to use or for up to 3 weeks. Warm the glaze over medium heat, stirring occasionally, prior to using it to baste meat during the last 5 minutes of cooking.
Step by step:
1. Melt the butter in a heavy-bottomed saucepan over medium heat.
2. Add the bell peppers and garlic and saute until tender, 8 to 10 minutes.
3. Add the vinegar, maple syrup, sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes, and simmer for about 15 minutes.
4. Remove the pepper mixture from the heat and let it cool to room temperature.
5. Transfer the pepper mixture to a food processor and process until smooth. Store in a clean, airtight container and refrigerate until ready to use or for up to 3 weeks. Warm the glaze over medium heat, stirring occasionally, prior to using it to baste meat during the last 5 minutes of cooking.
Nutrition Information:
covered percent of daily need
