Torrisi's Spicy Sauce

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READY IN: 5mins
SERVES: 16
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 4
    ounces pickled peppers
  • 2
    ounces roasted red peppers
  • 1
    ounce tomato paste (or 2 oz. crushed tomato for a looser, thinner version of the sauce)
  • 14
    cup olive oil (extra-virgin is always best)
  • 14
    teaspoon red chili pepper flakes
  • 14
    teaspoon dried oregano
  • 14
    teaspoon sugar (I prefer brown, but white is fine too)
  • salt (please taste the sauce first, many pickled peppers are plenty salty!)
  • 1
    tablespoon garlic, minced (not in the original recipe, but I love the extra dimension it adds)
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DIRECTIONS

  • When it comes to the pickled peppers, B and G hot cherry peppers are suggested by Torrisi, although the pickled jalapenos from the grocery store would be great too. Throw in a chipotle pepper for a smoky version of the sauce. Play with it!
  • Combine all ingredients in a food processor or blender, and mix until desired texture is reached. Torrisi's makes it "slightly smooth" -- I like mine pureed quite finely.
  • If jarring for edible gifts, I like to use the jam jars that allow you to insert a small square of fabric (I like using red-checked gingham, since it looks so Italian) and a tag with the recipe or a list of sauce uses.
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