Torrisi's Spicy Sauce
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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
- Combine all ingredients in a food processor or blender, and mix until slightly smooth.
- This recipe is a Community Pick!
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4 months ago alexandracooks
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.
4 months ago alexandracooks
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!
5 months 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!
5 months ago Deb R
Yum! Delicious stocking stuffer. Folks will be so happy tomorrow.
5 months ago Steve Maiolini
I just made it, and it is great and probably get better with a little age. One question, who is Torrisi?
5 months ago Kristen Miglore
Kristen is the Senior 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...
5 months 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.
5 months 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!
5 months ago Kristen Miglore
Kristen is the Senior 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...
5 months ago eboyd
Thank you, Kristen! I can't wait to try this out!
5 months ago Mutz
Are using fresh or canned tomatoes?
5 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
They're canned! (Everything in here is a panty ingredient.)
5 months 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!
5 months 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.
5 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Oh no! Well, I'm glad it was entertaining at least.
5 months 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!