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1
Preheat oven to 450 degrees F. Coat peppers with olive oil and place on a foil lined baking sheet.
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2
Salt liberally.
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3
Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total.
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4
Meanwhile, add 2 tablespoons of olive oil to a hot saute pan.
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5
Add the serrano chiles and the garlic.
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6
Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides.
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7
Remove the pan from the heat and let the chiles cool in the oil for several minutes
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8
When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap.
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9
This will steam the skins off and make them easier to remove.
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10
After 15 to 20 minutes, remove the peppers and peel.
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11
Remove the seeds, stems and ribs.
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12
Do not run under water this will just wash the flavor off!
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13
You should have about 4 cups.
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14
Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven.
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15
It takes a little longer, but you don't have to monitor them as closely.
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16
Chop the garlic finely, then use the side of your knife to mash them to a paste a pinch of grey salt will help this process.
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17
Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into.
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18
Add to the blender.
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19
When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce).
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20
Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in).
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21
Add to the blender the olive oil used to roast the chilis and garlic.
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22
Turn the blender on high until everything is smooth and thick.
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23
Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil.
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24
Stand back as you pour the blender mixture into the pan.
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25
Be careful, it can splatter.
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26
This second heating brings the flavors together.
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27
Season with salt and pepper.
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28
Whisk in the remaining 1/4 cup olive oil and the red wine vinegar.
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29
The vinegar gives it a little sharpness and protects it in the refrigerator for about a week.
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30
Ladle it into canning jars and store in the refrigerator for a week.
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31
It can be frozen for 5 months.
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32
Preheat a grill to high.
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33
Season the steak with salt and pepper and drizzle with olive oil.
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34
Grill the steak to medium-rare, about 4 minutes per side.
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35
Remove from the grill and let rest for 10 minutes.
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36
To a large pot of boiling, salted water, add the spaghettini and cook to al dente.
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37
Drain and toss with the salsa rossa.
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38
Slice the flank steak thinly against the grain and place on top of the pasta.
