12 small hot red peppers, stems removed
1 teaspoon salt
1 tablespoon white balsamic vinegar
1 teaspoon sugar
Filippo Berio Extra Virgin Olive Oil
Caution is called for when handling hot peppers; it is best to use rubber or latex gloves and never put your hands to your eyes or face when working with hot peppers.
Wash and dry the peppers; cut the peppers in half or quarters and remove and discard the seeds and veins.
Place the peppers in a food processor and coarsely grind them. Add the salt, vinegar and sugar. With the motor running,drizzle the olive oil through the feed tube until the mixture is a paste consistency.
Transfer the mixture into a jar. Cap and refrigerate.
To use, depending on your taste, use a teaspoon to mix into chili, tomato sauce, or add to stir fries, and sautéed mixed vegetables.
This recipe is featured on show 1906 - The Devil.
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