Most Italians have some sort of olive oil with some chili in it as a hot sauce. Last year I tried a new sort of hot sauce. It has a lot of flavor and you can make it as hot as you like.
You start by finding good quality hot peppers. If you want to be sure of quality you grow your own peppers (it’s really not that hard). Once you found your peppers you start thinking about all the flavors you want to add. I suggest you start just with simple flavors and make a small batch. If you’re not satisfied, you can always make a new small batch and add some other flavors.
For my last batch I used the following ingredients:
- 30 habanero peppers
- 3 onions
- 6 cloves of garlic
- 160 gr ansjovis
- 750 ml tomato passata
You start by cutting your peppers (wear gloves!!!), onions and garlic in to chuncks (they don’t need to be small). Warm up a big pot, add a good portion of olive oil and add all the above ingredients, but NOT the passata. Keep stirring until you notice that everything is getting soft.
Now you take a “passe-vite“, add all the ingredients that you cooked and start turning. Make sure you have a new pot installed below your passe-vite. Make sure that you do this long enough so you have all the flavors in your pot.
After all this you need to add the passata. You start by heating up your pot with the paste you got out of your passe-vite and slowly add some passata. Keep stirring and from time to time you need to test the “hotness”.
When all done you need to put the paste in some sterilized jars (make sure that the paste is still hot). I use the once we get when buying marmalade. When finished, just wash them and store them in a dry place. Make also sure that the cap is not damaged. Once the jars are filled, just add a bit of olive oil. Make sure that the whole paste is covered with olive oil. This will help you to keep it for a longer time. Seal the cap and turn the jar upside down. To store them, keep the jars in a dark and dry place.