Chili Sauce Fuoco

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

3 kg tomato (s), fully ripe, peeled, pitted and roughly chopped
1 handful sugar
1 handful salt
500 g chilli pepper (s), cleaned, cut into pieces
500 g capers, rinsed thorouhly
4 garlic clove (s)
50 g basil
2 tablespoon salt
750 ml extra virgin olive oil

Instructions

Place tomatoes in a colander, generously sprinkle with equal parts salt and sugar and let drain for 2 hours.
Puree the chili peppers, capers, garlic, basil and 2 tablespoons of salt with tomatoes and oil in the food processor (or with the hand blender). Fill the sauce into twist-off glasses, chill and let steep for at least 2 days until the first consumption.
The sauce can be used instead of Tabasco or other hot sauces, it will keep for around 1 year in twist-off glasses.
By the way, fuoco is the Italian word for fire.

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