Torrissi Spicy sauce
Adapted from Food52
Originally I got the recipe from New York Magazine, years ago.
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
Put S blade in food processor work bowl. Add all ingredients. Pulse a few times and then run it for a minute to puree the sauce. Makes 3 (1/2 pint) jars of sauce. Keeps refrigerated for quite awhile. Great on burgers, as a dip with pita bread, on sandwiches, on falafel or veggie burgers, great on almost anything you want a vinegar-y touch.
I made different versions using different pickled peppers and different pepper flakes to make hotter versions.
* I used piquillo peppers instead of roasted peppers. They are Spanish roasted peppers. Use what you have.
Torrissi Spicy sauce
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