Art of Cooking: Spicy Pepper Sauce For Vegetarian, Pasta or Meat Dishes

Did you know eating spicy foods can speed up your metabolism and clear out your sinus cavities? I’ve been on a real spicy pepper kick the last few months and so I’ve been experimenting with different peppers to come up with savory new dishes. The way I first became interested in cooking with peppers was acquiring a variety of them from a friends garden who had a few extra and wanted to share but the easiest way is to go to any local supermarket especially towards the end of summer into the beginning fall months.

spicy pepper sauce

Using a combination peppers and just a few simple ingredients i came up with a spicy pepper sauce that I used over a linguini pasta but could taste good with mixed vegetables or different kinds of meat.

What you’ll need:

  • Habanero Pepper
  • Italian Spicy Pepper
  • Shishito Pepper
  • Cherry Heirloom Tomatoes
  • Red Onion
  • Yellow Onion
  • Garlic Cloves
  • Lemon
  • Olive Oil
  • Frying Pan
  • Sugar
  • Spices – turmeric, lemon pepper, Himalayan pink salt, garlic powder, red pepper flakes

Dice your red and yellow onion – i used only about half of each onion.

Dice your peppers, taste test a small piece of each pepper to know how spicy it will be. Each person has an individual threshold when it comes to spice so it’s important to know what you are in store for and how overpowering it will be in a dish. In this mix, habanero peppers are the spiciest, italian spicy pepper are the next and shishito pepper the least spiciest. However, again – taste test because our taste buds vary and spiciness varies depending on the grower and region. I used about 1 pepper each, you can get creative with this quantity if you want to.

peppers from my friends garden – chile, italian spicy, haberno, jalapeno

Mince about 2 – 3 garlic cloves.

Add olive oil to your frying pan and heat on medium low heat. Add your diced onions allow to cook for about 1 -2 minutes.

Cut your cherry heirloom tomatoes in halves.

Add your peppers to the frying pan, allow to cook for about 1 -2 minutes.  Add your cherry heirloom tomatoes, minced garlic and spices (the reason we add turmeric is because it healthy and because it thickens the sauce a little bit) Lower the heat to a simmer after about 2 -3 minutes of cooking on medium low heat. Be sure to stir your sauce occasionally throughout the process. Add a few dashes of sugar and a couple squeezes of lemon a few minutes before your sauce is ready to come off the stove.

Give it a taste, mmmmmmmm – spicy satisfaction!