Hot Peppers

Heat. It warms us on cold days, pours from our bodies in the form of sweat when we tax them, and embraces us when we walk from a cool air conditioned space into the sultry summer air. The feeling of the sun on our skin after months of hibernating makes us feel alive again. The heat in the foods we eat likewise impact our bodies. Spicy foods tantalize the mouth and cause tears to roll from our eyes. While an aversion to some, others relish in hot spicy foods. “Hot” gives food a kick—even if it means simply adding a few red pepper flakes to a dish.

You could frequently find hot peppers and tomatoes accompanying summertime meals when I was growing up. My Uncle Russell could eat the hottest peppers—those that no one else could muster. We sat around the table and applauded the feat as if it were an Olympic sport.  As little girls, my sister and I were determined to partake in the hot pepper experience just like the adults in the family. I’d dot just a dab of the juice onto a piece of bread and brace for the burn. As my mouth inevitably sizzled, I’d run for water, but my mother insisted that only bread could stop the burn because it absorbs the heat.

Ultimately, I persevered adding more and more juice to the bread to increase my tolerance until I was bold enough to eat a minuscule piece of pepper. I love our family’s hot pepper recipe to this day. They taste delicious with marinated grilled steaks or lamb chops and are always eaten with thick crusty Italian bread. 

Bring on the heat.

Hot Peppers

1/4 cup olive oil

3 or 4 long hot peppers, sliced (about 1 1/2 cup)

1 small jalapeño pepper, sliced (if desired)

1/ 1/2 cups coarsely chopped very ripe chopped plum tomatoes 

1/2 cup whole cherry tomatoes

1/4 cup chopped yellow onion

1 large garlic clove

1 1/2 tablespoons Kosher salt

Additional olive oil for drizzling

1/2 cup basil, roughly chopped

Heat olive oil in a medium sauce pot. Add peppers, tomatoes, onion, the garlic clove and salt and stir. Place a lid on the pot, slightly ajar and simmer over medium low for 30-40 minutes until tomatoes have released their juices and the peppers are soft.  Drizzle with additional olive oil and top with chopped basil. Serve with crusty Italian bread.