Al Brady
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Bomba di Calabria (Calabrian Chilli Paste)
🕑 Added 2025-06-14 08:00:04 +0000 UTC1 jar Calabrian chilli peppers in oil, whole
4-6 garlic cloves
75g sun-dried tomatoes
1 tbsp dark balsamic vinegar
5 tbsp extra virgin olive oil (plus more as needed)
1 tsp sea salt
1 tsp freshly cracked black pepper
3-4 fresh basil leaves
Method:
Drain the Chillies
Begin by draining the Calabrian chilli peppers through a fine sieve to remove any excess oil. This helps you better control the consistency of the final paste and prevents it from becoming greasy.
Make the Paste
Place the drained chillies into a food processor along with sun-dried tomatoes, peeled garlic cloves, balsamic vinegar, sea salt, cracked black pepper, and the fresh basil leaves.
Pulse everything together until very finely chopped. If the mixture is too dry or thick to blend smoothly, add a little olive oil and pulse again until you reach your preferred consistency. You’re aiming for a thick, punchy paste something that’s rich, textured, and spreadable.
Store & Serve
Once blended to your liking, spoon the Calabrian Chilli Paste into clean, sterilised jars. Make sure the top is level and, if storing for longer periods, cover the surface with a thin layer of oil to preserve freshness.
Seal and store in the fridge. It should last for several weeks when properly stored.
How to Use
Stir into pasta sauces or risottos
Spread onto grilled bread with burrata
Use as a spicy base for pizza or paninis
Mix into mayo or yogurt for a fiery dip
Serve alongside grilled meats or vegetables
Note: This might not be a “hot sauce” in the traditional sense but it’s fiery, bold, and packed with Italian flavour!
Enjoy dudes! 🤘
Comments
Thomas
Love the series! And ingredient to consider, especially on blended sauces like this is xanthan gum. It will make it so your sauce will never split, thickens it up, and mostly eliminates it being greasy. Mix it with a bit of oil and add in.
