Torrisi'S Spicy Sauce

• 4 ounces pickled peppers
• 2 ounces roasted red peppers
• 1 ounce tomato paste (or 2 oz. crushed tomato for a looser, thinner version of the sauce)
• 1/4 cup olive oil (extra-virgin is always best)
• 1/4 teaspoon red chili pepper flakes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sugar (I prefer brown, but white is fine too)
• salt (please taste the sauce first, many pickled peppers are plenty salty!)
• 1 tablespoon garlic, minced (not in the original recipe, but I love the extra dimension it adds)

1. When it comes to the pickled peppers, B and G hot cherry peppers are suggested by Torrisi, although the pickled jalapenos from the grocery store would be great too. Throw in a chipotle pepper for a smoky version of the sauce. Play with it!
2. Combine all ingredients in a food processor or blender, and mix until desired texture is reached. Torrisi's makes it "slightly smooth" -- I like mine pureed quite finely.
3. If jarring for edible gifts, I like to use the jam jars that allow you to insert a small square of fabric (I like using red-checked gingham, since it looks so Italian) and a tag with the recipe or a list of sauce uses.

peppers, red peppers, tomato paste, olive oil, red chili pepper, oregano, sugar, salt, garlic

Taken from www.food.com/recipe/torrisi-s-spicy-sauce-519952 (may not work)