I am still smitten with the idea of the hot pepper oil and stingers I witnessed at Colony Grill Pizza. The hot pepper oil is made by cooking long hots (stingers) in olive oil. Both are available as toppings for a pizza. The simplicity of the toppings resonated with me as I try to avoid overthinking because I find it often muddies my mind. I saw stunning long hots at the store and picked them up with that model in mind. When I got into the kitchen I wanted a simpler, at least to me, solution. And thankfully I followed my gut. I put our cast iron skillet on the heat. I added the peppers dry and charred them on the outside. I put the peppers onto a cutting board to cool. I put soy sauce, worcheshire sauce, olive oil and salt into a mixing bowl. I sliced the warm peppers and added them to my quick dressing. Then I let them sit and marinate. The flavors blended. The peppers were hot. The dressing balanced and accentuated the green heat of the long hots. The juices of the warm peppers blended with the marinade to create a super seasoning. The long hot relish was made almost instantly. It took very little time to prepare, just lots of time percolating in my mind beforehand. It is now a simple staple in our repertoire, ready to be made at a moments inspiration.