This is a no-cook hot sauce you can make
from the bottles and cans in your pantry year-round
, and it will keep for up to
6 months in the fridge. It’s the house hot sauce at New York City restaurant
Torrisi Italian Specialties and its little sister Parm, where they mix it with
sautéed broccoli rabe and spread it on roast turkey sandwiches. Other places to
put it: On eggs, fried, scrambled, frittataed. On roast pork and potatoes. On
stir-fried greens. On bánh mì or brisket sandwiches. In soups, stews, and pots
of beans.
Put 4 ounces (115g) of stemmed B&G hot
cherry peppers (or other pickled hot peppers), 2 ounces (60g) of roasted red
peppers (jarred is fine), 2 ounces (60g) of crushed tomatoes, ¼ cup (60ml) of
olive oil, ¼ teaspoon of crushed red pepper flakes, ¼ teaspoon of dried oregano,
and ¼ teaspoon of sugar, plus salt to taste, in a blender or food processor.
Blend until smooth, or leave it a little coarse, if you like. Makes 2 cups
(475ml). Store in the fridge
, and it will keep for up to 6 months in the fridge. It’s the house hot sauce at New York City restaurant Torrisi Italian Specialties and its little sister Parm, where they mix it with sautéed broccoli rabe and spread it on roast turkey sandwiches. Other places to put it: On eggs, fried, scrambled, frittataed. On roast pork and potatoes. On stir-fried greens. On bánh mì or brisket sandwiches. In soups, stews, and pots of beans.
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