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28 Comments
KellyBcooks
January 27, 2013
I made this in gift-able jars for my coworkers for Christmas and keep getting reviews about how they use it and how much they have enjoyed! Love this spicy sauce! Just enjoyed some last night with fresh avocado and chips. Some many ways to use. Thanks!
Melissafitz
December 17, 2012
shopping from my pantry, i only have sweet peppadews. I was wondering whether i could sub in some chipoltes in adobe sauce for the heat, or would that change the nature of the sauce? thanks!
Kristen M.
December 18, 2012
You could certainly do that, but the flavor would be different (smokier, specifically) -- which is great, if that's what you're going for. Or, for more heat, you could add more chile flakes or other ground chile.
jeanne_marie
December 16, 2012
Can someone clarify what B & G peppers are? Am I missing some insider knowledge about hot peppers.....can't figure this one out. thanks!
Kristen M.
December 16, 2012
It's a nostalgic favorite hot pickled pepper in New York, with nationwide distribution. Check the pickle aisle of your grocery store for them, or other jarred hot pickled peppers, like Peppadews. Here's B&G's product page: http://www.bgpickles.com/bg_products.asp
Dr.Insomnia
December 12, 2012
I make a fairly similar hot sauce, a recipe borrowed and modified from a friend. Maybe I should post it one day, because I think it's pretty amazing, maybe even a little better than this because of some slight ingredient and technique changes.
What I don't understand about this recipe is the point of adding chile flakes. It's an almost inconsequential amount, depending on how spicy your peppers are. Chile flakes won't change the flavor, in my estimation, so why not just adjust the peppers to adjust your piquant? My personal technique is to add habanero when I want to add spiciness without significantly altering flavor.
What I don't understand about this recipe is the point of adding chile flakes. It's an almost inconsequential amount, depending on how spicy your peppers are. Chile flakes won't change the flavor, in my estimation, so why not just adjust the peppers to adjust your piquant? My personal technique is to add habanero when I want to add spiciness without significantly altering flavor.
Mike-O
December 12, 2012
Would this have sufficient acid to qualify for preserving with a boiling water bath canner?
Kristen M.
December 12, 2012
Unfortunately not -- check out the explanation above from Cathy Barrow (a.k.a. MrsWheelbarrow). But it will keep for about 6 months in the refrigerator.
LLStone
December 10, 2012
I made this last night, and had it tonight on a toasted English muffin w/ cheddar, soft-cooked egg, sauteed mushrooms and roasted red peppers. Plopped sauce over the muffin, then added the stuff. It was so good. I made a 6x batch to give away at work. This stuff has so many possibilities. V Good.
rbnyc
December 9, 2012
After going to Parm and having the broccoli rave with spicy sauce I was thrilled to find the recipr in NY Magazine. I have made this sauce a couple times now. Super easy and quick. I typically double the recipe.
mrslarkin
December 6, 2012
oh man. i've got visions of dipping some fried calamari in this on Christmas Eve.
fiveandspice
December 5, 2012
Oh yes. I'm seeing sausage and broccoli rabe sandwiches smeared with this in my near future.
ceeteebee
December 5, 2012
Just a clarifying question: is it this recipe that will last for 6 months in the fridge, would you need to seal it in a particular way?
MrsWheelbarrow
December 5, 2012
There is no need to seal it, as it is not shelf stable, but to keep the oils from turning, it should remain under refrigeration. As Kristen says, I can't imagine it lasting very long!
BlueKaleRoad
December 5, 2012
You did it again - definitely a genius recipe! I can't wait to make this to eat and gift.
blanka.n
December 5, 2012
I really can't wait to make this. Sounds like it could go with so many things!
EmilyC
December 5, 2012
Such a great, timely, genius gift idea. I knew I wanted to make this from the picture alone, but then I read that you can mix this with sautéed broccoli rabe. Sold!
Kristen M.
December 6, 2012
Thanks Emily! Rabe in spicy sauce is one of the daily sides sold at Parm -- so good.
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