BOSPHORUS HOT SAUCE (from Turkey, about 2 cups)
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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
- 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