hot pepper spread

This homemade spicy hot pepper spread often referred to as la bomba Calabrese, consists of a mixture of minced vegetables cooked on the stove top, including Calabrian chili peppers and spices!

Spicy Hot Pepper Spread Recipe: Bomba Calabrese

shallots (or 1 onion, chopped)

garlic (fresh, chopped)

Italian or globe eggplant (1 medium, skin removed, diced)

button mushrooms (quartered)

kilogram red bell peppers (chopped, about 4 large red bell peppers)

red hot chili peppers (about 12, chopped)

olive oil (extra virgin)

fennel seeds (crushed)

oregano (dried leaves)

apple cider vinegar

Kosher salt (separated)

olive oil (for topping)

Pulse the shallots (or onion) with the chopped garlic 4-6 times in the food processor until finely chopped. Remove and set aside.

Pulse the eggplant 8-10 times in the food processor until it is minced. Remove and set aside.

Pulse the mushrooms 5-6 times in the food processor until minced. Remove and set aside.

Pulse the chopped red bell peppers in the food processor and pulse 4-5 times until they’re minced. Remove and place them in a colander to drain any excess liquid.

Pulse the hot chili peppers 3-4 times in the food processor until they’re minced. Remove and add them to the red peppers in the colander.

Prep the vegtables:

In a large, deep skillet or saucepan over medium-high heat, add 2 tablespoons of olive oil.

When the oil is hot, add the minced onion and garlic. Sauté and stir with a wooden spoon for 2 minutes until fragrant and softened.

Next, add the minced eggplant and 1 teaspoon of Kosher salt. Sauté and stir for 3-5 minutes until the eggplant softens.

Add the minced mushrooms and cook, often stirring, for 3-5 minutes until they release their moisture.

Add the crushed fennel seeds, the dried oregano, and 1 teaspoon of Kosher salt, to this vegetable mixture,

Add the red bell peppers and chili peppers to the pan. Stir everything together and cook on medium heat for 25-30 minutes, frequently stirring until the peppers are tender and softened. If necessary, adjust the heat to prevent burning.

Take the pan off the heat, then add ½ cup of apple cider vinegar and ¾ cup of extra virgin olive oil. Mix well together. Allow to cool slightly, then taste and adjust the seasoning.

How to make:

Wonderful! And so easy to make. I grow hot Hungarian wax peppers so I used them instead the chili peppers. Everyone loved it!!!

I love this recipe, have been using it several times. Since we have chilies in our garden, I've been looking for some tasty condiment to make. This is perfect!

Delicious. The first time I made it I over-minced the mushrooms, this time was perfect with them a little coarser. I did the peppers first so they could drain while other things cooked, with the onion and garlic straight into the pan. Thanks for the recipe, a winner :)

I had recently purchased a jar of Viagro from my local Italian market. I fell in love with the stuff. It’s the real deal, made in Calabria. Maybe a week later, your recipe showed up in my inbox, and I compared ingredients and it was relatively the same. Serendipity??? It was perfect timing for my garden as well, as I had odds and ends to use before the weather breaks. 
Let me just say— your recipe is the BOMBA!! I could just eat it with a spoon! And I do! Although usually I add it to my dish of pasta.
I was equally happy to know you can freeze it, which I did. So I’m excited for Bomba to come. Why would one ever use ketchup or ranch when there is this? 😉
Great recipe. Easy to follow, easier to make and SO absolutely flavorful.
Grazie mille!! 😁😁😍

I cant wait to try this We don't like things too spicy so making this myself I can make this great pepper spread and make it how we like it, thank you 

Bye for now

Sounds Great!! 
Bought it a few times in my Italian store…but found it too spicy.
This way I can tweak the spicyness.

Thank you,
Ciao for now,
Bruna

https://mediavine-res.cloudinary.com/video/upload/t_original/v1664282867/erihzazsxlui1uvhz1pz.mp4

The spicy hot pepper spread called la bomba Calabrese is a delicious and fiery mix of vegetables cooked on the stovetop, including eggplant, mushrooms and Calabrian chili peppers. The addition of vinegar provides an extra tanginess to this sauce.

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Spicy Hot Pepper Spread Recipe: Bom...

The most viewed hot pepper spread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine