Bomba di Calabria is a hot pepper paste made by crushing dried Calabrian peppers with garlic, sea salt, olive oil, and a splash of balsamic vinegar. Add this a fiery element to your favorite sauces and dishes.
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
Handle the peppers carefully as they contain volatile oils that can burn your skin and eyes. Avoid touching your eyes. After the peppers have been reconstituted in hot water, use a rubber spatula to remove the pepper mixture from the food processor, and if you need to handle them, use rubber gloves. Proper ventilation is important too, as the steam and aroma (especially with a large quantity of chiles) can be an irritant to eyes and lungs. Dried Calabrian peppers are preferred as their flavor is more concentrated when reconstituted in hot water.Consider adding seasonal variations such as eggplant and fennel.Use this paste as a spread, or add a spoonful to your favorite soups and pasta dishes for a punch of heat. To make a drizzle, add a spoonful of paste to a small bowl and whisk together with a tablespoon or two of extra virgin oil oil, drizzle over chicken, salads, sides, etc.