(Method updated 8/19/24) 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 always will.
Among my favorite go-to ingredients for a punch of flavor is Bomba di Calabria, a hot pepper paste made with dried Calabrian chiles. Dried chiles are reconstituted, steeped in boiling water, then processed with fresh garlic cloves, sea salt, extra virgin olive oil and a splash of balsamic.
This fiery 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 definitely more! Try a light spoonful on 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 use 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!
Show me on Instagram!
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
Ingredients
- 3-4 oz dried whole Calabrian peppers
- 4 garlic cloves, peeled and lightly smashed Tweak this to your liking, start with less if desired
- 1/4 tsp sea salt, or to taste
- 1/4 cup extra virgin olive oil, more as needed
- 1 tbsp dark 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 the seeds and any peppers that show signs of mold inside. Add the peppers to a large heatproof bowl.
- OPTIONAL: Toast the peppers after they've been cut and seeded. Add them to a dry skillet and toast them briefly until they release their aroma and darken, just a few minutes. Continue on to the next steps.
- Cover the peppers with enough boiling water, give them a gentle stir, and 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. Process until well blended and smooth, scraping down the sides as needed. Adjust the olive oil, as desired.
- Add the paste to a jar large enough to accommodate the paste with a little room to spare. Add the vinegar, if using, and mix well. The consistency should be thick and paste-like, with a scant layer of olive oil that collects on top. Add a little more oil, if desired, taking care to keep the texture thick and paste-like. Keep covered with a fitted lid in the refrigerator for several weeks.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
7 Comments
Sean Smith
I grew some Calabrian chiles and I would like to make this, thank you so much for the recipe. If I was making this paste with fresh rather than dried chiles, would that affect it in any way, is there anything to keep in mind? Thank you!
Sean Smith
Nvm, I see why you said dried are preferred, for their stronger flavor. In your opinion, worth drying them first in order to make this paste? How pronounced is the difference?
Chasing the Seasons
Hi Sean, saw both your questions. You do not have to dry the peppers, but I would omit the olive oil to start and finely chop the peppers and garlic in the food processor. Then cook them with the olive oil on low, about 20 mins or so, taking care not to burn. This will infuse the flavors and soften the peppers. Season them as directed Let them cool and then purée in the processor to make a paste. Be sure to still use gloved hands to split the peppers lengthwise and remove the seeds before you begin. Let me know how it goes!
Tina
I’m in the middle of steeping my peppers and am choosing to roast the paste before storing. Your instructions for roasting do not indicate when to add the balsamic vinegar. I’m thinking that adding it before roasting will intensify the flavor, but may require a little extra water.
Also, have you ever tried this with roasted garlic? If this is as good as I hope, I will definitely make again, thinking I might add 6-8 roasted garlic cloves vs. 4 raw cloves. (My family LOVES garlic..)
This is my first attempt at Calabrian Pepper paste; just recently discovered this gem of a condiment at a restaurant in the Dallas area. I will update this post once I’ve sampled the results.
Thanks for the recipe!
Chasing the Seasons
Hi there, balsamic addition is mentioned in step 6. Flexible recipe to adjust as you see fit! 🙂
Chasing the Seasons
….adding balsamic *before* roasting might risk over caramelization and it could harden during the process, just keep that in mind. Adding water might help but I’ve not made it that way and can’t personally vouch for it.
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