VERY hot pepper and tomato sauce

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.


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)


  • 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.


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