My Other Red Sauce
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I originally made a major change by omitting sugar.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!
My Other Red Sauce
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.
Oh, that looks absolutely delicious. I have been searching for something to serve with swordfish, and I think you just found it for me! Just lovely… I am definitely trying this. Thanks so much for sharing.. :-)
You are so welcome!
I love how you plated this dish! I know both my husband and mother-in-law would appreciate this sauce and all of it’s spicy glory. I would definitely use the fire-roasted tomatoes. Thanks for posting your recipe!
You are so welcome!
I do like spicy! And the combination of the mustard powder sounds intriguing. I do think I might try this red sauce one day, as I have all the ingredients. Now it’s just getting the picky daughter to try it… :)
hmmm i’m not sure any picky kids would like this sauce. but you never know. and, you don’t have to make it too spicy…
Looks good. Now this is surreal I own an aqua blue silicone spatula like yours too, although my le create pot is blue. And. no not from. Williams- Sonoma which has only recently opened over here.
funny! it’s about time Williams-Sonoma ventures internationally!
Stunning photography. I love the one of the dried chillies. We love hot sauces. Will have to try this out at home. Surprisingly even Miles likes spicy sauces. Emmaxx
your kitty likes spicy sauces???!!!! now I’ve heard everything!!!
I think I’m darling if I sprinkle a couple of dried chilli flakes into my dishes. I don’t think my tastebuds could survive on a handful of chillies (whose hand?) This dish will have a couple of adjustments on my cook stove. But nevertheless I think it sounds yummy. Thanks Mimi.
hahaha! each to her own!
You know my boys are chili heads so will need to have a heavy hand on the dried chilis. Great sauce for so many recipe. Thank you dear!
Thanks Bobbi. It’s a great sauce, and I’m sure you’ll love it!
This sounds divine, particularly with the smoked turkey you mention!
It’s a really wonderful combination of just a few ingredients. Love this sauce!
Great recipe and I have a bunch of chile de arbol peppers – I love the heat!
Love sauces like these — able to control the heat to fit the meal and the guests, prominent flavor but not overpowering, and finally a use for the leftover handful of peppers brought by generous neighboring gardeners. Very nice.(Love the crisscross peppers in the photo!)
Yeah… I probably wouldn’t make this for guests unless I knew what they liked and their spicy limits!
I’m especially intrigued by the use of mustard powder. Will keep it in mind!
I’m not surprised – I was also. But it works!
Will give it a try soon.
I must admit that the ground mustard seeds caught me off guard here, but I can see how the flavors would work. I definitely need to try this one soon! I love a good sauce, and add in grilled or smoked meats? That’s my kind of meal right there!!
Exactly. I use it as a dipping sauce when I have some meat I want to nibble on!
Mimi, you nailed it again! I see a fine piece of Swedish grill pork steak setting on that red sauce.
We prefer no sugar sauces. Printing to keep, definitely. Pinning and sharing, too. Enjoy the day !
I once tried to force myself to buy a spaghetti sauce, and I just couldn’t do it. Too much sugar! Ugh!
Sounds amazing. Can’t wait to try!
Ooh la la. There are so many possibilities with this sauce. Love it.
Thanks! it’s yummy!
This sauce will clean out any system. I always have to have sauces and this one looks perfect.
HA! Somehow it’s really not that spicy. Just warming!
Mimi! Sometime you make me wish you ran a restaurant down the street! This sounds tantalizing!
I’d rather stab my eyes out with hot pokers, but I really appreciate the compliment!!!
I’ve made several batches of tomato sauce with the remainder of my garden tomatoes and now I wish I would have seen this to try some mustard in one of them! You share such great ideas!
Thank you for that! You can definitely use good canned tomatoes.
Bonjour Mimi! :) “c’est Trop Bon” :) now j’ai Faim! lol. I know about a traditional Red Sauce cooked in Burgundy region :). recipe including fresh tomatoes, mustard, with…gherkins! last with “crème fraîche”! but! just another delicate Chemical process while cooking…you see what I mean! ;-)
This pictures in this post are gorgeous! I can’t wait to try this sauce with some shrimp!
Thank you! Yeah, that would be a wonderful combo!
I bet I’d really enjoy this one, especially from the looks for all those peppers! The sauce seems super versatile too, which makes weeknight dinners a whole lot easier :)
You’re so right. It’s not terribly hot/spicy, surprisingly, but it is warming!
YUM! I’m a big fan of foods that are not for the faint of heart! :) This sounds marvelous!!
Yes, us too! Cayenne pepper flakes and hot sauces are always readily available!
It truly is marvelous!!!
Mimi, this is my kind of sauce! Spicy, tomato-ey, and NOT sweet! You’re so right! I might have to take the seeds out of the peppers for my fam,, but this recipe is a keeper! Thanks!
I’m a big fan of making my own red sauces Chef Mimi so I love this – I’ve never added mustard seeds to a red sauce but I always have them to hand for Indian recipes so I must give this a go!
You’ll love it. the mustard adds some zing. The chile peppers does the rest.
Yes and I have some dried Mexican chillies too!
How much sugar was in there? As you know, I’ll be omitting the garlic, but I think it will still be quite wonderful!
It was a significant amount, like 1/2 cup? I you need any I wouldn’t add more than a tablespoon. Plus I’d use agave…
I am glad to be finally getting around to reading my favourite blogs after being away…yours always first. Like you Mimi I love a robust sauce to pair with BBQ or grilled meat/seafood…this one ticks the boxes….delicious 🌶🌶🌶
Hope you had a great time. And what a compliment – especially coming from a real chef! Thank you.
I am tucking this one in my back pocket, the hubby is a meat eater and I am always struggling for sauces to serve with it.
Oh, good idea! It’s good with so many different meats.
I am putting this one in my back pocket, my hubby is a meat eater and I never know what to serve with it. This would be perfect.
It’s unique and fabulous. I can dip meat into the sauce and eat it, and I’m not a heavy meat eater!
Nice. The addition of mustard seeds is intriguing. We have peppers on hand happen to have a few peppers on hand and halibut in the freezer!
Yes, it is, but it works! Halibut… oh my…
This looks so good. Can’t wait to try this on some smoky grilled meat! Yum!
Thank you Angela!