- 1 kg Hot chili peppers
- 2 Pc. Onions
- 3 Pc. Garlic cloves
- 2 Can Peeled tomatoes
- 2 tsp Salt
- 1 tbsp Olive oil
- I always get the chilli peppers in the Turkish supermarket. They should be really hot. No matter if red or green. Wash the chili peppers and remove the stems. Cut into smaller pieces and set aside. Peel and chop onions and garlic.
- Heat the olive oil in a saucepan. Add the onions and let them sauté a little. Add the garlic and chili peppers and cook for 3-4 minutes. Add canned tomatoes and season with salt. Cover and simmer for about 20 minutes.
- If the sauce is too thin, just let it simmer for a few minutes with the lid open. Then puree everything very finely with a hand blender. Pour the sauce into hot-rinsed jars, close immediately and turn upside down. It lasts for several weeks. The sauce is not intended as a "noodle sauce", but rather as a seasoning sauce if you want to add spiciness. If you like, you can only use half of the tomatoes, then it will be even more intense. We like to use them as a "spice" for a tuna and tomato sauce with pasta.