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