We’ve all made a red sauce or marinara, sometimes even referred to as spaghetti sauce. But to me there is another, equally important red sauce in my life, and today I’m sharing it with you.
It’s not for pasta, but instead, it is a sauce for meats – grilled meat, barbecued meat, smoked meat, and so forth.
It’s tomato based, but it’s spiced up with mustard powder and dried chile peppers. Intrigued? You should be. But be aware, it’s not for the faint of heart, or tastebuds.
This recipe is based on the one I originally followed in the Foods of the World Series, more specifically, American Cooking: The Great West.
I originally made a major change by omitting sugar. This sauce has no business being sweet! Hope you like it as much as we do!
Adapted from The Great West
3 tablespoons olive oil
2 large onions, chopped
6 cloves of garlic, minced
1 – 28 ounce cans high quality diced tomatoes
1 – 10 ounce can tomato purée
2 tablespoons ground yellow mustard seeds
Handful of dried red chile peppers, slightly crushed –
Chile de Arbol, Cayenne, or Chinese chile peppers
Heat the oil in a medium-sized pot over medium-high heat. Add the onions and sauté them for about 5 minutes. Then add the garlic, and stir them around until you smell garlic oil; you don’t want to burn the garlic.
Pour in the diced tomatoes and purée, then add the ground mustard and crushed chile peppers.
If you want, start with just a few whole peppers, perhaps, and cook the sauce until no liquid remains; it should be nice and thick.
It will only take about 30 minutes for the sauce to finish.
Remove as many of the pods as you can.
Taste it for seasoning; I added 1/2 teaspoon of salt.
If you prefer heat, let the sauce sit overnight with the chile pods; remove them before heating and serving.
The sauce is spectacular with smoked turkey, pork ribs, grilled flank steak, even shrimp.