Macheesmo Boss Sauce
I installed a Plugin for Macheesmo recently that lets me check out what people are searching for on Macheesmo. It’s a bit Big Brother, and I usually don’t pay attention to it. The most useful part for me is looking at what people search for that return zero results. So in theory I can make what people want! Oddly enough the most popular search over the last month or so was for something called “boss sauce.” I’d never heard of such a thing.
Turns out that there is a hot sauce, that looks awesome, called Boss Sauce. I don’t really know what that Boss Sauce tastes like, but it looks like a solid hot sauce. I decided to make my own though. The Macheesmo Boss Sauce.
I thought this search info was very odd before I realized that Boss Sauce is an actual thing. In retrospect, I guess people are searching for it to see if I use it. Never have!
And yes. You may notice that I have one reader (Hi Bill) that frequently communicates with me by typing messages into the search box. Thanks Bill.
I had never really tasted boss sauce, but I had a few ideas of what I wanted mine to taste like. First, it had to be spicy. For me this was a no-brainer. Second, I wanted to make a sauce that would be good on a lot of different things. For me, this meant a barbeque sauce.
1) Roughly chop all the veggies.
2) Dip each tomato into boiling water for about 10 seconds and then remove them. Let them cool for a few minutes and the skin on each tomato should peel right off. Then chop them into 1/8 sections.
3) In a large pan, put a few tablespoons of oil in the pan along with the onions and garlic.
4) Let the onions and garlic soften up a bit, just for a few minutes. Then add all the peppers.
5) Cook for a few more minutes and then add the tomatoes and strawberries. Hit the veggies with a good pinch of salt at this point.
6) Once all of that cooks down for a few more minutes, transfer all the veggies to a food processor or blender and give them a whirl.
7) Transfer the sauce back to the stove, preferably to a narrow pot sort of what you would use for stock. Add all the other ingredients and simmer for 5 minutes or so.
8) Cool sauce and then fill up an empty ketchup bottle and keep it in the fridge and use it anytime you want to give something a little kick.
Getting the veggies started
To start this sauce, roughly chop all the veggies. Don’t worry about getting them too even. Everything is going to get blended together anyway.
For the tomatoes, dip each one into boiling water for about 10 seconds and then remove them. Let them cool for a few minutes and the skin on each tomato should peel right off. Then you can chop them into 1/8 sections.
In a large pan, put a few Tablespoons oil in the pan along with your onions and garlic.
Let the onions and garlic soften up a bit, just for a few minutes. Then add all your peppers!
Cook for a few more minutes and then add your tomatoes and strawberries. Now the strawberries are kind of an odd ingredient for a sauce. Honestly, it was a last minute decision. It gave the final product a kind of fruity taste, but it was very subtle. I don’t think you could identify strawberries as an ingredient if you didn’t know about them.
I also hit the veggies with a good pinch of salt at this point.
Once all of that cooks down for a few more minutes, transfer all the veggies to a food processor or blender and give them a whirl.
Spicing up the sauce
The sauce right now is kind of one dimensional. Which, by the way, is not a good description for a sauce. Basically, it just taste like a tomato sauce that is really spicy. I decided to add some ingredients to it to hopefully round out the flavor a bit.
This is what I pulled out of the pantry.
To add these ingredients, transfer the sauce back to the stove, preferably to a narrow pot sort of what you would use for stock. Add all the other ingredients and simmer for 5 minutes or so.
The real key is to taste the sauce and adjust to your tastes. This is a good base, but feel free to adjust it. Definitely taste for salt and heat and maybe add a pinch of salt and pepper and cayenne to adjust all those things.
Ok. What do you do with this stuff?
Well, you can do a lot of things. I thought I would try it out on a nice pork chop.
I just seasoned the pork chop with salt and pepper and browned it in a pan for about 5 minutes a side. The juices should run clear, but a perfectly cooked chop will have a tiny hit of pink in the center, especially near the bone.
This was my plain old dinner, which looks just fine.
But then I kicked it up a notch by covering everything in the sauce!
This recipe makes a lot of this sauce. Once it was cooled, I filled up an empty ketchup bottle and now I just keep it in the fridge and use it anytime I want to give something a little kick.
Check back tomorrow also. I’m posting on the second thing I did with this sauce, which is maybe the best application for it.
So, everyone out there who was searching for boss sauce… your searches have been answered.