Don’t be afraid to spice things up!
I have a preference for dishes with a serious kick of heat. From my morning eggs to my late night savory indulgences, if I can add a bit of fire to my palate, I will.
Among my favorite go-to ingredients for a punch of flavor is Bomba di Calabria, a hot pepper paste made with Calabrian chiles. Dried chiles are reconstituted then crushed with fresh garlic, sea salt, extra virgin olive oil and a splash of balsamic. This powerful paste will become your secret weapon when you want to take your favorite dishes to the next level.
Variations
Bomba refers to any sauce or spread made with Calabrian chiles. Today I’m sharing an easy and basic version of this hot pepper paste, the one I make most often. It’s versatile too – by simply by adding seasonal veggies like artichokes, eggplant, and/or fennel, this hot pepper paste will carry you through the seasons.
How to Use Bomba di Calabria
A little Bomba goes a long way, so less is more! Try a light spoonful over (or under) your morning eggs, stir a little into your favorite pasta dishes, or use it in your favorite chili recipes. One of my favorite recipes, Spicy Movie Night Beans and Greens, calls for a tablespoon of Bomba for a serious punch of flavor. Add a scant spoonful to soups or marinades to change the flavor profile, thin it out with extra virgin olive oil and consider using it as a finishing drizzle over roasted chicken, or your favorite sides and salads. Mix a little bit into your favorite hummus, or spread it thinly on toasted bread topped with melted cheese or whatever you’d like. You get the idea, get creative and have fun!
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If you give this a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
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Equipment
- Food Processor
- Skillet optional
Ingredients
- 3-4 oz dried Calabrian peppers
- 4 garlic cloves, peeled and lightly smashed
- 1/4 tsp sea salt
- 1/2 cup extra virgin olive oil
- water as needed
- 1 tbsp balsamic vinegar
Instructions
- FIRST READ THE RECIPE NOTES BELOW FOR PROPER HANDLING.
- Remove the stem on each pepper and discard. Using sharp kitchen shears, cut each pepper in half, discarding any peppers that show signs of mold inside. Add the peppers to a large heat proof bowl.
- Cover the peppers with enough boiling water, give them a gentle stir and to ensure they are well submerged. Cover and steep for 30 minutes.
- Drain the peppers and add them to a food processor along with the garlic, salt, and olive oil. Pulse until well blended, scraping down the sides as needed.
- If choosing to roast, skip this step and move to the next. If choosing to store now, add the paste to a jar large enough to accommodate the paste with a little room to spare. Add the vinegar and mix well. The consistency should be thick and paste-like, with a scant layer of olive oil. Add more oil, if needed. Keep covered with a fitted lid in the refrigerator for several weeks.
- To roast (optional, but recommended). Add the hot pepper paste to a medium skillet, make sure to include all of the oil from the food processor, too. Over low-medium heat, gently toast the hot pepper paste, stirring frequently for 15 minutes - add a little bit of water only if the mixture becomes too dry, lower the heat if necessary. Scrape up any browned bits that may have accumulated. Turn off the heat and allow the paste to cool in the skillet for another 15 minutes.
- To store, add to a jar large enough to accommodate the paste with a little room to spare, be sure to spoon in all the oil from the pan, too. Add the vinegar and mix well. The consistency should be thick and paste-like, with a scant layer of olive oil. Add more oil, if needed, and mix well. Keep covered with a fitted lid in the refrigerator for several weeks.
Notes
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