Hot Pepper Steak Marinade

1. 1

   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!

2. 2

   Peel and deseed roasted peppers, wearing plastic gloves.

3. 3

   Peel tomatoes and garlic. I blanch my tomatoes til the skins crack and cool in cold water, then peel off the skin.

4. 4

   In a food processor, process tomatoes and garlic until they're almost smooth.

5. 5

   In a medium pot, combine pepper mixture and all other ingredients.

6. 6

   Over medium heat, cook mixture until it reaches the consistency you want. (It thickens as it cooks).

7. 7

   Let cool and pour into air tight storage containers.

8. 8

   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.

9. 9

   If you are planning to use this for venison, add some Italian dressing to the mix!

* Per serving · 4 servings · Values may vary.

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