We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
To learn more, read "Sauce It Like It's Hot" in our National edition.
Yield: 1 quart
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
1 large onion, peeled and cut into 8 pieces
1 large tomato, cored and cut into 8 pieces
1 red bell pepper, stemmed, seeded and cut into 2-inch pieces
1 Cubanelle pepper, stemmed, seeded and cut into 2-inch pieces (Anaheim or another sweet pepper can be substituted)
5 habanero peppers, stemmed
9 Serrano peppers, stemmed
7 garlic cloves, peeled
About 5 cups extra-virgin olive oil