Calabrian-Style Chili Paste in Olive Oil (Homemade Crema di Peperoncino)
Looking to spice up your winter meals? This vibrant, fiery red chili paste is just what you need. Inspired by a Calabrian delicacy I once found at a small Italian stall, I recreated it at home β and the result? Even better than store-bought.
This versatile condiment is perfect for pasta sauces, stews, soups, pizza, or anywhere you need a touch of heat. Use it to make classic aglio, olio e peperoncino, mix into sautΓ©ed spinach, or glaze spicy chicken wings.
π Prep Time: 45 min
βοΈ Cure Time: 3 days
π₯ Cook Time (Sterilizing): 30 min
π½οΈ Yields: ~3 jars (200 ml each)
πΆοΈ Ingredients
- 800 g fresh red hot chili peppers (fully ripe, deep red)
- 25 g salt
- 250 ml olive oil
- 3 tbsp strong vinegar (9% acidity)
Optional: Substitute 100β200 g of hot peppers with sweet red peppers (like bell peppers or “gogoΘari”) if you want a milder paste.
π¨βπ³ Instructions
1. Prep the Peppers
β οΈ Wear gloves when handling chili peppers!
- Cut off the tops and slice peppers in half lengthwise.
- Remove stems and most of the seeds (don’t worry about getting every seed).
- Mix the peppers with salt and toss well.
2. Press & Cure (3 Days)
- Place salted peppers in a sieve over a bowl.
- Lay a sheet of parchment paper on top and add a weight (a can or jar).
- Refrigerate for 3 days to let the peppers drain naturally.
3. Blend & Drain
- Pass the cured peppers through a meat grinder (use the finest plate).
- Return the paste to the sieve and let it drain for another 1 hour.
4. Mix the Paste
- Combine the chili paste with olive oil and vinegar.
- Stir well until smooth.
5. Jar & Preserve
- Transfer the paste to clean, sterilized jars.
- Place jars in a deep pot lined with a towel. Fill with water to cover the jars.
- Bring to a boil, reduce heat, and boil for 30 minutes.
6. Seal & Store
- Remove jars and turn them upside down for 10 minutes.
- Wrap them in a blanket or towel and let cool slowly overnight.
- Store in a cool, dark place. Check seals before placing in the pantry.
πΆοΈ How to Use It
- Add 1 tsp to pasta sauces for heat and depth
- Mix with olive oil and brush over roasted meats or veggies
- Spread on toast, under cheese or anchovies
- Stir into soups, shakshuka, or chili
- Add to scrambled eggs or creamy dips for a spicy kick
π Final Thoughts
This homemade chili paste is your secret weapon for turning any winter dish into something bold and warming. The color is stunning, the flavor is deep and balanced β and the heat is all under your control.