My husband has a borderline obsessive relationship with hot sauce. If I left the house tomorrow, I’m pretty sure he’d douse it on everything he ate — and honestly, I can’t blame him. When it tastes this good, it just makes sense.

This one in particular has earned a permanent spot in our fridge. It’s a slight adaptation of Rich Torrisi and Mario Carbone’s famous hot sauce from the Carbone Restaurant in New York City, originally published in New York Magazine. It’s bold, tangy, and made from a handful of pantry ingredients — no fancy equipment, no fermenting, just quick, satisfying heat you’ll want to put on everything.

Serve it with grilled meat or shrimp, drizzle it over eggs or avocado toast, slather it on corn with butter, or use it as a dip for meatballs. It’s spicy, yes, but not overwhelming — and it’s so versatile, you’ll run out before you run out of ideas.

😍 Why You’ll Love My Take On Torrisi’s Famous Hot Sauce

This is the hot sauce recipe you’ll find yourself reaching for again and again. It’s bold, tangy, and just the right amount of spicy — enough to wake up your taste buds without overwhelming the dish. With just a few ingredients you probably already have in your pantry, it comes together in under 5 minutes and keeps for months. Bonus: it makes a perfect DIY gift for Father’s Day or any spice lover in your life.

🗒️ Ingredients

Hot cherry peppers – These pickled peppers bring both heat and vinegar-based tang. I use the B&G brand, but any jarred version works.

Roasted red peppers – For a smoky sweetness that balances out the heat.

Crushed tomato – Adds body and umami. You can crush whole canned tomatoes if that’s what you have.

Extra-virgin olive oil – Rounds everything out and adds richness.

Red pepper flakes – For a deeper, warming heat. Add more if you’re brave.

Dried oregano – A classic pairing with tomatoes and peppers that deepens the flavor.

Honey – Just a touch to mellow the acidity.

Salt – Brings it all together and helps preserve the sauce.

👩‍🍳 How to Make This Hot Sauce

⏲️ Combine all ingredients in a food processor or blender, and mix for 30 seconds or until smooth.

🫙 Transfer to bottles or jars with a lid.

🥳 Enjoy

🎩 Tips and Tricks

• If you want a thinner, pourable sauce, leave some of the brine from the pickled peppers in.
• To dial down the heat, skip or reduce the red pepper flakes.
• Taste and season as you go — depending on your brand of peppers, you may want more salt or honey.

🌟 Variations

Want to put your own spin on it?

• Add smoked paprika for a smoky, barbecue-style sauce.
• Swap in apple cider vinegar for a tangier kick.
• Stir in a garlic clove before blending for extra punch.

🤲 Substitutions

• B&G is a common brand of jarred cherry peppers sold in most grocery stores, you can use the red ones or the red and green. Mine are from Whole Foods.
• If you can’t find crushed tomatoes, you can crush them yourself by using a potato masher or pureeing whole canned tomatoes in a blender.
• I use honey here, but Torrisi’s original recipe uses sugar, so feel free to use that.
• If you want a hotter sauce, use even more red pepper flakes.
• I like to drain my peppers to have a viscous sauce, but some of you may want a thinner sauce closer to a bottled hot sauce. If that’s you, leave the brine in with the peppers and blend as directed.

📓 Best served with

• Grilled steak or chicken
• Tacos or nachos
• Avocado toast
• Scrambled eggs
• Buttered corn on the cob
• Meatballs or sliders

👝 How to Store Your Homemade Hot Sauce

Store your sauce in an airtight jar or bottle in the refrigerator. It keeps beautifully for up to 6 months, and the flavor just gets better with time.

🧠 Common Questions