Hot Red Pepper Pesto / Peperoncini al Pesto
Say pesto and most people will think of the classic basil, pine nut, oil and garlic based sauce. But today’s pestos go far beyond that, like this fiery and fabulous hot red pepper pesto. Use it on pasta, or vegetables. Spread it on pizza and crostini but don’t eat it straight out of the jar! This is a perfect way to use up those hot red pepper plants from the garden, o a bagful from your supermarket! Makes a nice hostess gift as well.
- 12 small hot red peppers, stems removed
- 1 teaspoon salt
- 1 tablespoon white balsamic vinegar
- 1 teaspoon sugar
- Extra virgin olive oil
- Caution is called for when handling hot peppers; it is best to use rubber gloves and never put your hands to your eyes or face when working with hot peppers
- 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.