Blood and Guts Dipping Sauce - Perfect Entertaining
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Blood and Guts Dipping Sauce


This spicy-sweet chunky dipping sauce is a sophisticated side for many of our Halloween Dishes, especially our Pus Stuffed Peppers. If you are in a hurry or do not want to go to such a fuss for this dish, a super-simple sauce would be to simply mix equal parts ketchup and barbecue sauce together with a small can of well drained diced tomatoes so that the sauce is chunky and looks like it is filled with "guts". Although the roasted tomatoes are much more realistic especially if you chop them coarsely into different sizes and shapes. Drained canned or jarred jalapenos can be substituted in place of the fresh peppers - but do not roast them. Just add them when mixing together the sauce. This sauce can be made up to five days in advance and stored refrigerated in a tightly sealed container - or can be frozen for up to three months. The sauce is excellent chilled, at room temperature, or even slightly warmed *yuck* to more closely resemble blood.

1 pound roma tomatoes
2 tablespoons olive oil
Salt
Freshly ground black pepper
Sugar
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 medium sliced and seeded jalapeno peppers (or to taste)
1 small chopped onion
2 tablespoon ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar (or to taste)
1 tablespoon yellow mustard
1 teaspoon crumbled dried thyme
1/4 teaspoon garlic powder

Pus Stuffed PeppersPreheat the oven to 475 degrees and lightly grease a large baking sheet. Slice the tomatoes in half, remove the seeds, and drain well. Place skin side down on the baking sheet, and add the pepper and onion pieces. Brush each tomato half, pepper, and onion chunk lightly with the olive oil and sprinkle with salt, pepper, and a pinch of sugar. Flip them all over and repeat the process. The tomatoes should be cut side down when roasting. Roast for 12-15 minutes or until the vegetables are lightly brown. Remove from the oven and cool to room temperature. Place in a food processor and pulse until the mixture is roughly chopped or else chop by hand. Mix in the remaining ingredients until well blended to form a chunky sauce. Taste, and adjust the seasoning if necessary.

Makes 1 1/2 cups.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 5 minutes
Total Time: 30 minutes



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