VERY hot pepper and tomato sauce

Posted by lasesana on August 30, 2012 in Recipes | Leave a comment

This sauce will keep for about a month if packed with vinegar and refrigerated.  Use as a starter for other sauces, or to kick up the heat on a marinade, sauce, salad dressing or soup.  Can also be spread on sandwiches.

Ingredients

½ cup assorted hot peppers

½ red onion, small chop

2 garlic cloves, chopped

5-6 ripe tomatoes, peeled and chopped

Small bunch of basil, chopped

2 cups Prosecco

¼ cup red wine vinegar

2 Tbs. olive oil

Salt & pepper to taste

1 large jar

¼ cup white vinegar (or less)

Directions

• Wear gloves when handling the peppers.  Halve and seed the peppers, and chop them into ¼ inch pieces

• Heat the olive oil in a large pot over medium heat.  Add the onions until translucent.

• Add peppers and salt to taste.  Cook until partly tender for 10-15 minutes.

• Add tomatoes, basil, and Prosecco.  Lower the heat and cook for about 30 minutes.

• Allow to cool, add red wine vinegar.

• Wash the jar with hot water and swirl with white vinegar.  Air-dry.

• Jar sauce and refrigerate.

Go back to Recipes

Related articles

• Savoy Cabbage Cones (ninikbecker.wordpress.com)
• Recipe: Koshari (Pre-Race Dinner and One of My Favorite Meals) (moveeatcreate.wordpress.com)
• Chinese Sweet & Sour Pork (familyrecipebooks.wordpress.com)
• Seared Salmon with Smokey Barbeque Sauce and Jicama Mango Salsa (optimumnutrition.wordpress.com)