The red hot chilli peppers spread is a traditional recipe from the South of Italy. After testing different recipes I picked the one that has a very short period of cooking that does not harm the spiciness and the chili flavor. A great spicy condiment for those who love a little bit of spice on their pasta, pizza, sandwich or soup. Traditional Italian homemade recipe.
Instructions red hot chilli peppers spread
Important: wear latex gloves when cleaning chilli peppers to avoid skin burns.
Briefly clean the peppers under cold running water. Dry them with a paper towel, cut off the stems and using a small teaspoon take out the seeds and filaments. Rinse again briefly to remove excess seeds and leave to drain on a colander for a few hours or dry well with paper towels.
At this point, bring to a boil 1 liter of water with 250 ml of white wine vinegar, bay leaf, allspice and cloves. Add your peppers and boil for 1 minute only. Drain, discard the spices and wait until the chilli peppers get cold.
Once cooled down put all the peppers into a blender and blend until desired consistency. At this point there is the most important step: you need to get rid of extra moisture. Transfer your pepper spread into a sieve and let it drip for minimum 24 hours, stirring gently every now and then.
After 24 hours transfer the spread into previously sterilized jars, add a small pinch of salt and a dash of olive oil. The chili peppers spread can be eaten immediately.
lot of love. B.
p.s. If you love traditional recipes from all around the World maybe you will be interested in my recipe for Polish cucumbers pickled in brine.