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.
Notes
24 hour waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 4jarsCalories: 321kcal
Keyword homemade, traditional Italian, traditional recipe