Torrisi's Spicy Sauce

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!

Does this need to be stored in the fridge? Will it withstand a day or two of storage at room temp?

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.

Where is the print icon?

Ingredient clarification please, what is B & G? If it's a brahd, is it just an example or recommended for some spexial quality?

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!!!!!

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.

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!

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.

Do you serve over chicken?

you need to use a pressure canner

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

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.

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

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.

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!

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

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

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

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.