Torrisi's Spicy Sauce

By • December 4, 2012 • 29 Comments

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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

Makes 2 cups

  • 4 ounces B&G hot cherry peppers (or other pickled hot peppers), stemmed
  • 2 ounces roasted red peppers
  • 2 ounces crushed tomato
  • 1/4 cup olive oil
  • 1/4 teaspoon chile flakes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • Salt to taste
  1. Combine all ingredients in a food processor or blender, and mix until slightly smooth.
Jump to Comments (29)

Comments (29) Questions (1)

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3 months ago Horto

you need to use a pressure canner

Stringio

5 months ago Richelle Long

I would love to can this and give as gifts as another reader suggested. I have never canned, what method should be used?

Stringio

11 months ago tastysweet

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.

Stringio

5 months ago tastysweet

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.

Stringio

3 months ago tastysweet

Update: made my third batch. It did thicken in refrig. Changed nothing.
Love this stuff.

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11 months ago Rkelly3042

Love this! Want to have some everyday-ok I think I will!

Stringio

11 months ago tastysweet

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.

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about 1 year ago KellyBcooks

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!

Stringio

about 1 year ago msigur

I'd love to send this as part of a Christmas gift. Any idea how long this cake will retain its freshness?

Stringio

about 1 year ago msigur

Oops, commented on the wrong recipe

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over 1 year ago The Improbable Chef

Thank you! I'll be making it this week.

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over 1 year ago The Improbable Chef

Kirsten, I don't have a blender or food processor. Would this work if I made it using a vegetable mouli?

Miglore

over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

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.

Astafford

almost 2 years ago Alexandra Stafford

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.

Astafford

almost 2 years ago Alexandra Stafford

Sorry if this question is annoying: is tomato paste an acceptable substitute for crushed tomato? I'm just feeling lazy about going to the store. I do have a can of San Marzano peeled tomatoes that I could purée in the food processor, which is probably my best bet, right? Again, just feeling lazy. Can't wait to try this!

Stringio

almost 2 years ago Pointer35

I ran out of store bought sauce a few weeks ago, so since i haven't went to market to replace it. I'm trying this wonderful recipe. If it turns out well, i may never buy another bottle.
Thank You!

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almost 2 years ago Deb R

Yum! Delicious stocking stuffer. Folks will be so happy tomorrow.

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almost 2 years ago Steve Maiolini

I just made it, and it is great and probably get better with a little age. One question, who is Torrisi?

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Torrisi's Italian Specialties is an amazing Italian-American restaurant in New York -- here are the people behind it: http://www.torrisinyc.com...

Photo

almost 2 years ago Victoria G

My sister is a spice lover, so rather than fight the Sriracha sauce on all things, I whipped up a double batch to tuck in with her Christmas presents. It's so good my whole family is trying it. Delicious on a strip of turkey straight from the fridge. Next, that piece of cheddar.

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about 2 years ago eboyd

Am thinking a small jar of this with a nice wedge of cheese and some good crackers would make a great hostess gift. What cheeses would you pair it with? A sharp white cheddar? or something milder like a manchego? Would love to hear some thoughts... thanks!

Miglore

about 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

That sounds like a lovely present -- and a sharp aged cheddar would be perfect, like Beecher's Flagship Cheddar http://store.beechershandmadecheese...

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about 2 years ago eboyd

Thank you, Kristen! I can't wait to try this out!

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about 2 years ago Mutz

Are using fresh or canned tomatoes?

Miglore

about 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

They're canned! (Everything in here is a panty ingredient.)

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about 2 years ago Nomnomnom

So it's best to use jarred roasted red peppers? Can you use freshly roasted ones made at home? or best not to? Cheers!

Stringio

almost 2 years ago Anne S

"(Everything in here is a panty ingredient.)" <--Please do not ever edit that typo. I read it five minutes ago & have not recovered from the giggles.

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Oh no! Well, I'm glad it was entertaining at least.

Stringio

almost 2 years ago Anne S

And delightful as the sauce itself!

I just made a test batch, & was worried about the color because the only hot peppers I could lay my hands on were mostly green. I was afraid they would turn the sauce an unappealing gray color blended with the red peppers and tomato--but dull orange is how it came out, and while that's less vibrant than pictured, the flavor is fantastic!