Bomba di Calabria (Hot Pepper Paste)
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.
Servings: 0
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
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.
Use this paste as a spread, or add a spoonful to your favorite soups and pasta dishes for a serious punch of heat. A little goes a long way!
To make a drizzle for a recipe, consider adding a spoonful of this paste to a small bowl and whisk together with an additional tablespoon or two of extra virgin oil oil to thin it out, drizzle over chicken, salads, eggs, sides, etc.