Summary

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

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Instructions

1. Place tomatoes in a colander, generously sprinkle with equal parts salt and sugar and let drain for 2 hours.
2. 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.
3. The sauce can be used instead of Tabasco or other hot sauces, it will keep for around 1 year in twist-off glasses.
4. By the way, fuoco is the Italian word for fire.