Red hot chilli peppers spread

The red hot chili peppers spread is a typical 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 condiment for those who love a little bit of spice on their pasta, pizza, sandwich or soup.

Red hot chilli peppers spread

Prep Time: 30 minutes

Cook Time: 1 minute

Total Time: 31 minutes

Category: pickled preserves

Cuisine: dietetic, vegan, gluten free, lactose free

Yield: for 3 - 4 small jars


  • 600 g fresh red hot chili peppers
  • 250 ml white wine vinegar
  • 1 l water
  • 2 bay leaves
  • 3 allspice berries
  • 3 cloves
  • extra virgin olive oil
  • salt


24 hour waiting time.


Important: wear latex gloves when cleaning chili 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 ribs. 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 the peppers and boil for 1 minute only. Drain, discard the spices and wait until the chili peppers get cold.

Once cooled down put 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 water. 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.

Bottone per il sito foodohfood seguimi su pinterest

Red hot chilli peppers spread
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