Aunt Mary's Hot Peppers

If you grew up in an Italian-American kitchen, you know these peppers.

Hot chili peppers and chopped garlic sizzle together in olive oil until they’re soft and fragrant, then crushed Roma tomatoes go in to build a thick, saucy base.

Thirty minutes of low sauteing and the whole thing melds into a smoky, spicy condiment that works on sandwiches, alongside grilled sausage, or spooned over crusty bread.

Five ingredients. One pan. All heat.

Pro Tips

• Use a mix of hot pepper varieties for layers of heat rather than one-note fire
• Crush the canned tomatoes by hand right in the pan for a rustic, chunky texture
• Store in a jar in the fridge for up to a week; the flavor gets better each day