This smoky and spicy fiery roasted pepper sauce is just the sort of fierce condiment to fuel the orcs of Mordor between raids. For more Middle Earth pantry staples, try our Rhubarb Shallot Relish or Pickled Mustard Seeds.
If you love Middle Earth-inspired preserves and pantry recipes, try our Hobbit's Pantry e-cookbook for a compilation of many of our favourite recipes from the Shire.
At a Glance: Fiery Roasted Pepper Sauce
- Prep Time: 10 minutes
- Roasting Time: 40 minutes
- Cooling and Blending Time: 20 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 1 ½ cups
- Flavour: Spicy, tangy, and slightly smoky
- Skill Level: Easy
- Why this Works: The hint of bitterness from the charred peppers, onion, and garlic balances the spicy and smoky flavours in this fiery pepper sauce.
The Pantries of Middle Earth
When spring arrives in Middle Earth, the fields, orchards and gardens begin to yield their bounty. From the blooming gardens of the elves to the lush hedgerows of the Shire, from the root cellars of the dwarves to the scavenged stores of the orcs, the ripe harvest is ready for preservation. In the flowering orchards of Gondor and windswept fields of Rohan, the peoples of Middle Earth busy themselves with preserving the harvest. Step into the well-stocked pantries of Middle Earth to sample the plentiful stores and carefully preserved goods to enjoy the bounty of spring and summer all year round.
An Orc Pantry
Known for pillaging and raiding, the fierce orcs of Mordor look forward to hearty meals to sustain them for battle. Though they are always happy to enjoy a succulent cut of meat, they certainly aren't opposed to adding a punch of spicy flavour to their meal. With peppers, spices and other produce plundered from their foes, the orcs make the best of their coarse rations. With the slightly bitter edge of charred peppers and onions, this fiery pepper sauce is just the sort of condiment a ravenous orc would enjoy. This sauce gets its spicy kick from whole Fresno peppers and a hint of smoky flavour from smoked paprika. As the hot sun ripens peppers on the vine, now is the perfect time to stock your pantry with this orc staple.
Under the warm sun at the height of summer, gardens are teeming with fresh produce. For more recipes using peppers, check out our spicy smashed potatoes with blistered peppers or our roasted poblano queso fundido. If you're looking for more delicious orc cuisine then you should try our sweet and spicy oven baked ribs or our black beer onion bread. For more Middle Earth pantry recipes, check out our blackberry mead jam.
Ingredients for Fiery Roasted Pepper Sauce
Peppers: The bell pepper adds body to the sauce while the Fresno peppers add a fiery kick.
Onions: Roasting the onion adds sweetness and a hint of charred flavour. I used a yellow onion, although you could use a red or white onion instead.
Garlic: Keep the skins on the cloves to protect the garlic while it roasts. I like to trim the root end before roasting to make them easier to squeeze out later.
Apple cider vinegar: Vinegar adds bite and tanginess to the hot pepper sauce.
Molasses: A touch of molasses adds sweetness along with a hint of earthy bitterness. Since it's in such a small amount, you could certainly substitute with either honey or brown sugar if you don't have molasses on hand.
Smoked paprika: Smoked paprika adds a layer of smoky flavour to this roasted pepper sauce.
Tips for Handling the Peppers
This hot pepper sauce gets its heat from the addition of whole Fresno peppers. Here are a few tips to adjust the heat level or substitute other peppers.
- Safe handling - Fresh chili peppers can irritate the skin and cause burning, especially if you touch your face or eyes after handling. I recommend using gloves when handling the seeds and inner membrane of hot peppers. If you are keeping the Fresno peppers whole, then you shouldn't need gloves.
- Medium spice - To make a medium spice hot sauce, you can cut the Fresno peppers in half and remove the seeds and white membrane. Keep in mind, there will still be some heat to the sauce. The finished sauce will be about medium in heat level.
- Mild sauce - If you really don't like spice but want to make this sauce, then simply replace the Fresno peppers with another large red bell pepper. You will still get the flavours of charred peppers and smoke from the paprika but no heat.
- Pepper skins - After roasting peppers, the skins are usually removed; and you can certainly remove the skin from the bell pepper. After cooling for a few minutes, it should peel right off. However, when it comes to the Fresno peppers, I found that after roasting there really wasn't much left in terms of the flesh of the pepper. Removing the skins would simply remove too much of the pepper. Therefore I left the skins on the Fresno peppers and blended them whole.
- Substitute peppers - I chose Fresno peppers in part for their red colour as well as their moderate heat level and slight fruity flavour. However, if you aren't able to source them, then red jalapeño peppers would be a great alternative. Jalapeño peppers, either red or green, have a similar heat profile to the Fresno peppers. You could also use Serrano peppers, although they definitely hotter so you may want to use a little less.
How to make Fiery Roasted Pepper Sauce
1. Roast the vegetables
Preheat the oven to 425°F. Line a baking sheet with foil and lightly coat with non-stick spray. Cut the bell pepper in half and remove the seeds. Place cut side down on the baking sheet. Peel the onion and cut into wedges and trim the root end of each garlic clove. Trim the stalk but otherwise leave the Fresno peppers whole. To make a milder sauce, remove the seeds and membrane from the Fresno peppers. Arrange the vegetables on the baking sheet.
Lightly drizzle the vegetables with olive oil and season with kosher salt. Roast for 35 to 40 minutes until the peppers and onions are charred and very soft.
2. Blend the sauce
After roasting, cover the pan with foil and let the vegetables cool for 10 to 15 minutes. Remove the skin from the bell pepper if desired. Transfer the bell pepper, whole Fresno peppers, and onions to a high speed blender or food processor. Squeeze the garlic from the skins into the blender.
Add the apple cider vinegar, water, molasses, Worcestershire sauce, smoked paprika, kosher salt, and pepper. Blend until the sauce is smooth.
3. Serve the Fiery Roasted Pepper Sauce
This roasted pepper sauce can be stored in the fridge for 2 to 3 weeks or it can be frozen for longer storage. Serve this fiery pepper sauce whenever you want to add a touch of smoky heat to your meal. It is particularly delicious served alongside grilled meats and vegetables. Enjoy!
More Pantry Recipes from Middle Earth
- Blackberry Mead Jam
- Rhubarb Shallot Relish
- Chive Blossom Butter
- Spiced Rhubarb Jam
- Raspberry Lavender Jelly
- Pickled Mustard Seeds
- Wild Mushroom Seasoning Salt
- Spiced Apple Butter
