Spicy Hot Pepper Spread Recipe: Bomba Calabrese

This homemade spicy hot pepper spread, often called la bomba Calabrese, consists of minced vegetables cooked on the stove top, including Calabrian chili peppers and spices! Adding vinegar and olive oil provides an extra layer of flavor to this tasty condiment.

This spread is excellent on bruschetta, in focaccia sandwiches, or simply enjoyed as a dipping sauce, amongst many other possibilities!

Many parts of Italy enjoy spicy food, but Calabria, located at the toe of the Italian boot, is one of the most famous regions renowned for its pungent cuisine.

Some of their most famous dishes include ‘nduja (a spicy pork sausage spread flavored with native spicy chili peppers), and peperoncino (used throughout Italy to make Spaghetti Aglio Olio e Peperoncino and penne all arrabbiata ).

As with most piquant dishes, the spiciness of Calabrian regional dishes comes from hot chili peppers, specifically the Calabrian pepper.

These peppers have a spicy and slightly fruity flavor that is perfect for adding to dishes like tomato sauce, pizza, pasta and so much more!

It is the distinctive flavor of la bomba calabrese. The spiciness can be customized according to preference by adding or reducing the number of hot chili peppers used.

Jump to:

• What is La Bomba Calabrese?
• Let’s prep our recipe
• How to make Bomba Calabrese sauce
• How to store
• Tips
• FAQ
• How to use Italian bomba hot pepper spread
• Recipe origin
• Condiment recipes
• Recipe

What is La Bomba Calabrese?

This Calabrian sauce/spread is a spicy condiment made with various hot chili peppers. One of the most distinctive ingredients in this “bomba sauce” is the Calabrian pepper.

These small red peppers are incredibly spicy, with a heat level varying from mild to downright fiery. Chili in Calabria is not just for spice but also an ingredient in many regional dishes.

In addition to Italian hot peppers, other ingredients in this bomba hot sauce recipe include eggplant, mushrooms, red bell peppers, olive oil, garlic, shallots or onion, apple cider vinegar, dried oregano, fennel seeds, and salt..

All these ingredients are cooked together until they form a thick mixture that can be used as a condiment or a vegetable spread.

Let’s prep our recipe

Before we begin cooking, we need to do some prep work.

Since the vegetables must be finely chopped, I recommend using a food processor to work on this task quickly. If you don’t have a food processor, you can also use a sharp knife and mince the vegetables by hand.

Begin by properly washing and drying the eggplant and peppers.

Let’s start with the onion. For this recipe, you need 1 medium onion. You can also use 2-3 shallots.

Remove the outer peel and give it a rough chop. Place the chopped onion in the food processor along with 3-4 fresh garlic cloves.

Pulse 4-6 times in the food processor until finely chopped. Remove and set aside.

Next, we’ll work on the eggplant. Trim the ends and peel 1 medium Italian or globe eggplant (about 500 grams).

Cut into large cubes and pulse 8-10 times in the food processor. Remove the minced eggplant and set it aside.

The mushrooms are next. You need one small package of 227 grams (about 8 ounces) of mushrooms. Cut them in half, or quarters if they’re large, and then pulse 5-6 times in the food processor. Remove the minced mushrooms and set them aside.

Now, it’s time to work on the bell red peppers. You need about 1 kilogram (about 4 large). Cut off the tops, remove the cores and seeds, dice or give them a rough chop.

Place the chopped 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.

We also need about 100 grams (about 3-4 ounces) of chili peppers. These peppers can be quite spicy, so if you are not a fan of spicy food, you can remove some of the membranes and/or the seeds.

Use gloves to handle the chili peppers.

Cut off the tops, roughly chop the hot peppers and then pulse 3-4 times in the food processor. Remove the minced peppers and add them to the red peppers in the colander.

Now that all our ingredients are chopped and ready to go, let’s get cooking!

How to make Bomba Calabrese sauce

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.

To this vegetable mixture, add 2 teaspoons of crushed fennel seeds, 1 teaspoon of dried oregano, and 1 teaspoon of Kosher salt.

Now, it’s time to add the peppers. 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.

This recipe yields 4 cups (64 tablespoons) of pepper spread.

How to store

Store this spread in a covered container in the fridge for up to one week.

You can also freeze it for longer storage. Once the mixture is at room temperature, place the spread in mason jars or freezer-proof containers for up to 6 months.

You can also freeze smaller portions in ice cube trays and then transfer the frozen cubes to a freezer bag. This way, you can only thaw what you need when needed.

Tips

• When handling fresh chilies, wear food-handling gloves and avoid touching your mouth or eyes. After working with them, ensure you wash the utensils off thoroughly under hot, very soapy water to remove any residue from those spicy little guys!
• You can adjust the heat level by using less of the inner membrane and seeds from hot peppers, or you may also reserve them to add at your discretion after cooking has been completed. 
• We recommend you taste the spread as it cooks to adjust for piquancy and salt.
• Stir the mixture frequently to prevent the vegetable mixture from sticking and burning to the bottom of the pan.

FAQ

How to use Italian bomba hot pepper spread

Now that you know how easy it is to make this spicy pepper spread, it is a great way to add some extra kick to almost any dish.

Here are some more creative ways to use this Calabrian chili recipe:

• Swirl a teaspoon or more into stews or soups like this potato leek soup for a little heat.
• Use it as a spread for piadina.
• Top off pasta dishes for an extra flavor kick.
• Add a tablespoon to your San Marzano pizza sauce to create a spicy pizza topping.
• Enjoy it as a meat condiment for chicken and lamb dishes.
• Makes a great addition to a cheese board.
• Use it as a dipping sauce for chips and vegetables.

Served a jar of this spread as part of an antipasto platter alongside olives, grilled zucchini, and Italian giardiniera.

Recipe origin

My quest for the perfect hot pepper spread started many decades ago.

I’m not a huge fan of spicy food, but my husband, kids, and daughter-in-law (whose parents are from Calabria) love it. So, I began planting chili peppers in our garden to create a homemade version that would replace the store-bought variety.

I keep tweaking this recipe, but the challenge is that the piquancy of the same variety of chili peppers can vary from plant to plant. It also varies from one hot pepper to the next on the same plant!

I’ve concluded that this is one of those recipes where you have to play around with different flavors until your taste buds are happy.

In the past, I experimented with adding artichokes, fresh fennel, sun-dried tomato, and capers. I’ve stuck with the classic Calabrese ingredients: hot and sweet peppers, eggplant, mushrooms, garlic, and onion. 

And since everyone has preferences regarding spice levels – mild or spicy- there are always chili flakes available at my table!

★★★★★ If you have tried this hot Italian pepper spread, I would love to hear about it in the comments below and be sure to rate the recipe!

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