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Chili sauce Fuoco

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Ingredients for 1 servings:

  • 3 kg tomatoes, fully ripe, peeled, pitted and roughly chopped
  • 1 handful of sugar
  • 1 handful of salt
  • 500 g chili pepper(s), cleaned, cut into pieces
  • 500 g capers, thoroughly rinsed
  • 4 garlic cloves
  • 50 g basil
  • 2 tbsp salt
  • 750 ml extra virgin olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

spicy seasoning sauce

Place the tomatoes in a colander, sprinkle generously with equal parts salt and sugar, and let drain for 2 hours. Purée the chilies, capers, garlic, basil, and 2 tablespoons of salt with the tomatoes and oil in a food processor (or use an immersion blender). Pour the sauce into twist-off jars, refrigerate, and let stand for at least 2 days before use. This sauce can be used instead of Tabasco or other hot sauces; it will keep in twist-off jars for about 1 year. Incidentally, fuoco is the Italian word for fire.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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