I came up with this recipe after watching my TV chef girlfriend, Rachel Ray, and kinda adapted it to make it my own. Her recipe is awesome, but I just didn’t have the right peppers for it in my area. So, no biggie, I just made it my own. Again, like my other recipe, it isn’t too hard to make, you just need to set aside some time and follow my directions!

Ingredients:

1/4 Cup Butter
2 Tbsp Worcestershire sauce
1 Tbsp Tomato Paste
2 Tbsp Brown Sugar
1/2 Large Onion, sliced up thin
2 Medium Red Bell Peppers
1 Jalapeno Pepper
1 cup chicken broth
Pinch of salt
Pinch of pepper

1. Melt the butter in a medium skillet on medium heat. Once it is melted, pour the onions in and saute them until caramel, about 15 to 20 minutes.

2. While the onions are being sauteed, pour the chicken broth in a microwave-safe bowl or cup and put the jalapeno pepper and red bell peppers in with the broth. MAKE SURE TO CUT OPEN THE JALAPENO PEPPER AND SEED IT FIRST OR IT WILL BE EVEN HOTTER THEN IT ALREADY IS!! Cover the bowl with plastic wrap and nuke it for about 3 minutes to get the flavors out and soften it up nicely. Set aside when done.

3. Once the onions are getting close to being done, add the tomato paste, salt, pepper, Worcestershire sauce and brown sugar and mix together and let them cook for a few minutes together.

4. Get a food processor or blender out and be careful. Pour the chicken broth/pepper and the onion mix into the food processor and process until nice and smooth, just like a sauce!

This sauce is nice and sweet when it hits your mouth but then it nails you with heat. Seriously, when you first taste it, just dip a little corner of your meat and see for yourself. If you are brave, take a large amount, but I am warning you, this is heavy on the heat! Give it a try and if you love spicy food, you will love this sauce.