Damn Hot Peppers... mmmmm...

I love hot food. When I came across this recipe in Michael Chiarello's 'Casual Cooking' I knew just by looking at it that it was going to be a staple of my pantry from now on. Fact is, I wasn't a big fan of Michael Chiarello initially. I had watched his show and his cooking didn't speak to me at first. Michael is understated, however when a little more time was given to his show, I realised that it is his passion for excellent ingredients and the experience of food, family and friends that really shines through. After perusing his book in Vromans (our local non-Borders) it became clear that it is in the simplicity of his recipes, and the use of his pre-made pantry ingredients (all of which he provides recipes for), that allows him to bring together amazing dishes in a very straight forward manner. But mostly, what appeals to me about Michael's cooking is the end result... sitting around a well adorned table sharing great food and excellent wine with those you love.

This recipe is simple, delicious and perfect with just about anything you'd put a condiment on... well, anything savoury that is. I've thrown it through some hot pasta for a quick and very, very tasty lunch, and, with some hot salami, have used this on top of pizza for a spicy kick. Michael himself recommends adding this to potato hash and baked eggs in what looks like an amazing breakfast dish. With all this versatility I cannot recommend Damn Hot Peppers more!

Damn Hot Peppers

Ingredients

¼ cup extra-virgin olive oil
3 ½ pounds green bell peppers, cored, seeded, and cut into 1-inch squares
½ pound jalapeno chilies, sliced crosswise into ¼-inch-thick rounds
1 tbsp sea salt
3 ½ cups fresh tomato puree or 1 can (28 ounces) whole tomatoes, pureed

Note:
1 ½ pounds fresh roma tomatoes makes 2 cups tomato puree

Method

Heat the olive oil in a large pot over moderately high heat until almost smoking. Add the bell peppers, chilies, and salt and stir to coat with the oil. Adjust the heat so the bell peppers cook without caramelising and cook, stirring often, until they have softened, 20 to 30 minutes.

Add the tomato puree and simmer until the peppers are completely tender and the sauce has thickened, about 30 minutes, adding a little water if the sauce gets too thick before the peppers are tender. Let cool, then refrigerate.

Makes about 7 cups.