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!
500gramsItalian or globe eggplant1 medium, skin removed, diced
227gramsbutton mushroomsquartered
1kilogramred bell pepperschopped, about 4 large red bell peppers
100gramsred hot chili peppersabout 12, chopped
2tablespoonsolive oilextra virgin
3teaspoonsfennel seedscrushed
1teaspoonoreganodried leaves
½cupapple cider vinegar
¾cupolive oilextra virgin
2teaspoonsKosher saltseparated
olive oilfor 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.
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.