BOSPHORUS HOT SAUCE (from Turkey, about 2 cups)

one 12 ounce jar roasted red peppers, drained, rinsed and roughly chopped

½ sweet onion, roughly chopped

3 large garlic cloves, peeled and roughly chopped

3 sun-dried tomatoes, roughly chopped

1 serrano chile, sliced (with seeds and membranes)

2 tablespoons tomato paste

salt and pepper to taste

3 tablespoons olive oil

1. Combine red peppers, onion, garlic, sun-dried tomatoes, chile, tomato paste and salt and pepper to taste in the container of a food processor. Pulse until roughly chopped.  Add olive oil one tablespoon at a time, pulsing quickly after each addition.  Do not overpulse.  Sauce  should be a medium consistency, still slightly chunky, not a puree.

 NOTE:  This may not seem so hot to you immediately after you’ve made it.  But wait.  Store it in the refrigerator overnight in a covered container, then try it again before you add more heat.  Your sinuses may be awakened.

 recipe from the owner of Bosphorus Restaurant (Turkish) in Hartsdale, New York