Italian red hot chilli peppers spread

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.

Red hot chilli peppers spread

Traditional Italian red hot chilli peppers spread. Perfect with pasta, bruschettas, meats and veggies.

Course pickled preserves

Cuisine gluten free, Italian, lactose free, vegan

Keyword homemade, traditional Italian, traditional recipe

Prep Time 30

Cook Time 1

Total Time 1 31

Servings small jars

Calories 321kcal

Ingredients

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

Instructions

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.