Calabrian bomb or spicy spread, a spicy cream to savor on a bruschetta, but also excellent for seasoning our dishes in the kitchen. The Calabrian bomb is a preparation with hot chili peppers and mixed vegetables, usually using eggplants, peppers, some add a carrot and a celery stalk, which I did not use and replaced with a nice Tropea red onion. You can actually season the Calabrian bomb with your favorite vegetables, you can also add dried tomatoes, or porcini mushrooms, preferably dried ones to easily incorporate them into the preparation, first soaked in vinegar like the rest of the vegetables, or you can use those already in oil, here are mushrooms in oil. We can adjust the amount of chili to make the Calabrian bomb or spicy spread more or less spicy. Often in this preparation there is also the addition of anchovies, but I did not use them to make a vegan bomb, those who wish can add them after removing the bones, blending them with the vegetables, 150 g is enough. So I leave you with the recipe for the Calabrian bomb or spicy spread, a long-lasting preserve to keep in the pantry, always ready to make delicious bruschettas in a snap and much more, as it is excellent for enriching all kinds of dishes, meat, fish, pasta, and much more.
Here are many other typical Calabrian preserves.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 12 Minutes
- Preparation time: 30 Minutes
- Portions: 4 jars of about 7 oz each
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Calabrian bomb or spicy spread
- 1.1 lbs eggplants
- 1.1 lbs mixed peppers
- 2 Tropea red onions
- 5.3 oz chili peppers
- to taste salt
- to taste wine vinegar
- to taste olive oil
Tools to prepare the Calabrian bomb or spicy spread
- 1 Knife
- 1 Bowl
- 1 Chopper
- 4 Jars
Steps to prepare the Calabrian bomb
1. Wash the eggplants, remove the stem, and slice them, cut the slices into smaller pieces, place them layer by layer in a bowl, sprinkling each layer with fine salt.
2. Wash the peppers, remove the seeds and slice them, put them in the bowl with the eggplants, in layers, sprinkling each layer with fine salt.
3. Clean the onion, slice it, place it in the bowl, and sprinkle with salt.
4. Wash the chili peppers, then finely chop them with a knife on a cutting board, or with scissors and place in the bowl, a bit more salt, and we are ready for the first step. If you want, add a carrot and a celery stalk. Cover and place a weight on top, leave it like this for at least 12 hours.
5. After 12 hours in salt, squeeze the vegetables and discard the water that was released. Place them back in the bowl and cover with wine vinegar, cover with a plate to keep the vegetables well submerged.
7. Pour the vegetable cream into a bowl, add the oil if you hadn’t already added it before and mix well.
8. Transfer our spicy spread into sterilized jars, cover with oil, and seal, after letting the jars rest a bit with the oil and topping up with the necessary oil.
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Also check out the recipe for Calabrian eggplant meatballs, so good.
