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    Home » Condiments and Sauces » Spicy Hot Pepper Spread Recipe: Bomba Calabrese

    Spicy Hot Pepper Spread Recipe: Bomba Calabrese

    September 27, 2022 , Updated September 6, 2023 Maria 14 Comments

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    A mason jar of 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! Adding vinegar and olive oil provides an extra layer of flavor to this tasty condiment.

    The spiciness can be customized according to preference by adding or reducing the number of hot chili peppers used. This spread is excellent on bruschetta, in focaccia sandwiches, or simply enjoyed as a dipping sauce amongst so many other possibilities!

    A jar of "la bomba Calabrese" aka spicy Calabrian pepper spread.
    Jump to:
    • Introduction
    • 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

    Introduction

    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 the use of 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. 

    Ingredients to make hot spicy pepper spread.

    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.

    Chopped vegetables on a cutting board.

    Let’s prep our recipe

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

    Since the vegetables need to 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.

    A photo collage of vegetables in food processor.

    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.

    A photo collage of red peppers in food processor.

    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!

    The hot pepper mixture in a saucepan.

    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.

    A mason jar of hot 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.
    Hot chili peppers in a wicker basket.

    FAQ

    What are Calabrian chili peppers?

    Calabrian chili peppers are a hot chili pepper originating from the Calabria region in Italy. These peppers are typically red and have a very spicy, pungent flavor. They are often used in Italian cooking to add a touch of heat to dishes.

    Can I replace the Calabrian peppers? 

    Yes, if you can’t find Calabrian peppers, you can use any type of hot chili pepper that you like. Remember that the heat level will differ depending on the pepper you use. Experiment with jalapeño, serrano or even habanero peppers.

    Where do hot peppers get their heat?

    A capsaicin-based compound is responsible for giving hot peppers their signature spice. It is found inside the membrane of the peppers. [source]

    Are the seeds the hottest part of a pepper?

    No. The hottest part of the pepper is the fleshy membrane surrounding the seeds. However, the seeds contain a small amount of capsaicin because they are connected to the membrane.

    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.

    Focaccia Sandwich

    Spread a little hot pepper spread to make a delicious focaccia sandwich with grilled eggplant, marinated mozzarella, roasted red peppers, and basil pesto.

    GET THE FOCACCIA RECIPE

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

    • Swirl a teaspoon or more into stews or soups for a little heat.
    • Use it as a spread for piadina.
    • Top off pasta dishes for an extra flavor kick.
    • Add a tablespoon or so to your 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!

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    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ 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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    Recipe

    A few mason jars of hot pepper spread.

    Spicy Hot Pepper Spread Recipe: Bomba Calabrese

    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!
    5 from 4 votes
    Print Save RecipeSaved! Pin Rate
    Course: Condiments
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 64 servings
    Calories: 35kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2-3 shallots or 1 onion, chopped
    • 3-4 cloves garlic cloves fresh, chopped
    • 500 grams Italian or globe eggplant 1 medium, skin removed, diced
    • 227 grams button mushrooms quartered
    • 1 kilogram red bell peppers chopped, about 4 large red bell peppers
    • 100 grams red hot chili peppers about 12, chopped
    • 2 tablespoons olive oil extra virgin
    • 3 teaspoons fennel seeds crushed
    • 1 teaspoon oregano dried leaves
    • ½ cup apple cider vinegar
    • ¾ cup olive oil extra virgin
    • 2 teaspoons Kosher salt separated
    • olive oil for topping

    Instructions

    Prep the vegtables:

    • 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.

    How to make:

    • 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.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • 1 serving = 1 tablespoon
    • 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.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 35kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 23mg | Calcium: 4mg | Iron: 0.2mg
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    Filed Under: Condiments and Sauces

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Dav W

      July 19, 2023 at 3:00 am

      5 stars
      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 🙂

      Reply
      • Maria

        September 06, 2023 at 9:53 am

        Thanks so much for sharing Dav!

        Reply
    2. Brenda

      October 08, 2022 at 8:59 pm

      5 stars
      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!! 😁😁😍

      Reply
      • Maria

        October 09, 2022 at 8:22 am

        So thrilled to read this! Thanks so much for sharing Brenda!

        Reply
    3. Claire C.

      September 29, 2022 at 9:48 pm

      I’ve been waiting for this recipe, and here it is!!
      I can’t wait to make it. Thank you for sharing this.

      Reply
      • Maria

        September 30, 2022 at 5:25 pm

        My pleasure Claire! Enjoy! Thanks so much for stopping by!

        Reply
    4. Nilda Viegas

      September 27, 2022 at 3:05 pm

      If you don’t want to use it all can this be preserved via the canning method so it doesn’t have to be kept in the fridge until it’s opened?

      Reply
      • Maria

        November 07, 2022 at 10:46 pm

        Great question Nilda. I have not tested the recipe for canning, I freeze it. Thanks for your interest.

        Reply
    5. Kath Lambrou

      September 27, 2022 at 2:03 pm

      5 stars
      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

      Reply
      • Maria

        September 27, 2022 at 2:06 pm

        Thanks so much for your comment Kath. Absolutely. I often make one batch for myself and remove the seeds and membrane and another for my family. I just have to label it properly 😉

        Reply
    6. Sandra

      September 27, 2022 at 1:50 pm

      Is this suitable for canning?

      Reply
      • Maria

        November 07, 2022 at 10:46 pm

        Thanks for your interest. I have not tested the recipe for canning, I usually freeze it.

        Reply
    7. Bruna

      September 27, 2022 at 9:44 am

      5 stars
      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

      Reply
      • Maria

        September 27, 2022 at 9:49 am

        Thanks so much Bruna! I agree! Making a homemade version of La Bomba allows you that flexibility. Enjoy!

        Reply

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