Fall
by: Genius Recipes
December4,2012
4.7
3 Ratings
- Makes 2 cups
Jump to Recipe
Author Notes
A DIY hot sauce you can make from the bottles and cans in your pantry all year round, with just one step. It also makes a great last minute edible gift, and will keep for up to 6 months in the fridge. Recipe adapted very slightly from Rich Torrisi and Mario Carbone, via New York Magazine. —Genius Recipes
- Test Kitchen-Approved
What You'll Need
Ingredients
- 4 ouncesB&G hot cherry peppers (or other pickled hot peppers), stemmed
- 2 ouncesroasted red peppers
- 2 ouncescrushed tomato
- 1/4 cupolive oil
- 1/4 teaspoonchile flakes
- 1/4 teaspoondried oregano
- 1/4 teaspoonsugar
- Salt to taste
Directions
- Combine all ingredients in a food processor or blender, and mix until slightly smooth.
Tags:
- Condiment/Spread
- American
- Vegetable
- Summer
- Winter
- Spring
- Fall
- Vegan
- Vegetarian
- Side
See what other Food52ers are saying.
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Cheryl
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elisaung
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kathleen greenwood
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Jodi
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Horto
Recipe by: Genius Recipes
Popular on Food52
44 Reviews
DC's P. May 29, 2018
I love this recipe. I don't add the tomato, much salt or olive oil or any sugar, and I make it often without the omissions and add it to lots of things, including a small dollop on brie, a slice of onion and cracker, and I always slather this on plain meats, like chicken or steak when I want a meat pick-me-up.
A few updates to questions that 52-ers had, including the reason that the condiment isn't as red as in the photo – buy the pickled peppers that are red rather than green, which is same reason why spread is hotter at times than other; it can be un-refrigerated as long as you don't add the tomatoes, which can get moldy and yeasty in a warm environ; yes, remove seeds if you don't want the heat.
Fast, easy and flavorful punch!
C January 13, 2018
Does this need to be stored in the fridge? Will it withstand a day or two of storage at room temp?
Marlene B. December 21, 2017
Oh,my, this is good! My husband (a/k/a Mr. Fussy) says I have to keep it on hand all the time. As for having everything in my (overloaded) pantry, I’d never used pickled cherry peppers before so had to search them out (hard to find). My first pass was way too hot for me–and we like spicy food–so I ended up using all the roasted red peppers to tame the heat. Mr. Fussy said the heat level was perfect. So make this, but adapt for your own taste preferences! And now I’m off to buy more roasted red peppers and pickled cherry tomatoes so I can make a lot more. May try with fresh peppers like Serranos as well.
Cheryl February 5, 2017
Where is the print icon?
Nancy January 17, 2017
Ingredient clarification please, what is B & G? If it's a brahd, is it just an example or recommended for some spexial quality?
Nancy January 17, 2017
Brand.
sexyLAMBCHOPx January 17, 2017
It's a brand commonly found in most supermarkets.
Ann December 15, 2016
Was I supposed to remove the seeds from the hot peppers when I stemmed them? Just made this and it is REALLY hot, and I like heat but planned to serve this with cheddar and crackers and it really is too hot. Also my color is red, not orange as shown and the seeds are visible. If I processed this so that all of the seeds were mixed in, it would be very thin. Help!!!!!
Kristen M. December 15, 2016
It is typically quite spicy, like hot sauce. I think the lighter orange color comes out when the olive oil is very well blended in (similar to how a vinaigrette or mayonnaise lightens). To serve with cheese and crackers, what if you mix it in as the base with some sweet ingredients (like honey or brown sugar) to mimic a chutney or pepper jelly? Or creamy ones, like butter, full fat yogurt, or sour cream?
Ann December 16, 2016
Thanks. Great ideas. Was considering a mix-in but wasn't sure what? Do you think I should reprocess to blend things in more (for the orange color) or will it be too thin. Can't understand how you can have such a chunky texture--as the photo appears to have--and get that color.
Kristen M. December 16, 2016
I don't think you need to to get the color to change. I would just fiddle with it from here to make something that you think tastes good with cheese and crackers, and warn people if it's still quite spicy. I bet some people would be into that!
elisaung November 25, 2015
I've had this sauce numerous times at the restaurants and I agree with others, this recipe tastes great but is too thin. I'd start with half the amount of olive oil and I might experiment with a bit fewer tomatoes and a little less chile flakes, too.
kathleen G. July 17, 2015
Love this sauce, just wanted to add that we've been mixing it into butter for corn on the cob, and it's one of the best corn butters ever!
ali May 26, 2015
I have made this twice now and I've quadrupled the recipe because it doesn't seem to last very long in my fridge! I have been serving it as a condiment to italian chicken meatballs both hot and cold and it's amazing. I personally don't over do it with the sugar since the red peppers are so sweet already and I've been adding salt to taste, but this is just preference, the original recipe is great the way it is.
Jodi May 4, 2015
Do you serve over chicken?
Horto September 17, 2014
you need to use a pressure canner
Richelle L. August 7, 2014
I would love to can this and give as gifts as another reader suggested. I have never canned, what method should be used?
tastysweet January 21, 2014
Update: It didn't thicken up much more in the refrig. But the flavor was there. Did mix some with mayo and put it on a sandwich. Quite good. But will add less EVOO next time. I think I would like a thicker sauce.
tastysweet August 7, 2014
Remade and with a bit less EVOO, it was just perfect. I make it all the time now. Perfect amount of heat, especially when a bit if Dukes Mayo added.
tastysweet September 17, 2014
Update: made my third batch. It did thicken in refrig. Changed nothing.
Love this stuff.
Rkelly3042 January 21, 2014
Love this! Want to have some everyday-ok I think I will!
tastysweet January 19, 2014
I just made this, exactly per the recipe. Even have a scale to exactly measure out weight of peppers, cherry peppers(cored the stem end)and crushed tomatoes. Took a taste and it seems ok. Maybe wondering if a little less EVOO. I think I would like it a bit thicker. I am sure after sitting in refrig. the flavors should meld together. I think I saw a comment, maybe not, about adding to mayo for a sandwich spread. . Love that idea.
KellyBcooks December 9, 2013
I made this for my coworkers as their holiday gift last year and they all loved it!! They talked about it all year long. I was wondering what to make this year for a gift to give them all, but decided on going with this recipe again as they all are still talking about it and it is fantastic!! I will be known by the Torrisi spicy sauce I give out during holidays... Shoot, I can get with this!
msigur November 27, 2013
I'd love to send this as part of a Christmas gift. Any idea how long this cake will retain its freshness?
msigur November 27, 2013
Oops, commented on the wrong recipe
The I. September 16, 2013
Thank you! I'll be making it this week.
The I. September 14, 2013
Kirsten, I don't have a blender or food processor. Would this work if I made it using a vegetable mouli?
Kristen M. September 15, 2013
Yes, I think that a mouli (or food mill) would work -- I would use a disc with larger holes, because I like a bit of texture in the sauce.
Alexandra S. January 31, 2013
Forget my previous question. I got over my laziness, puréed the canned plum tomatoes, and made the sauce in all of about 10 minutes. Delish! Serving it tonight with Skirt steak. Can't wait! Thanks.
