The super hot chili pepper cream is a cream that only my courage allowed me to prepare for my husband, who likes really strong chili peppers!!!
While preparing them, I stirred them from a distance and of course, wore gloves during the preparation.
I say this because I can’t even smell them without starting to cough.
I’m sure there are people among you who adore such strong chili peppers, and this is for them!!!
Brave wives like me… prepare it for your husbands!
If you replicate this recipe or others on my blog, feel free to send me your photos. If you like, I will post them on my Facebook page with your name.
Kcal 190 approximately per each jar
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 3 small-medium jars
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make Chili Pepper Cream
- 9 oz Chili peppers (dente di coyote, damona rosso, and habanero)
- 2 cloves Garlic
- 1 tsp Salt
- 1 tsp Dried oregano
- 1 Small red bell pepper
- 3 1/2 tbsp Extra virgin olive oil
- 2/3 cup Canned peeled tomatoes
- Jars small jars for storing
Preparation of Chili Pepper Cream
First, wash the fresh chili peppers and dry them, prepare a high-edged non-stick pot, wear gloves, and cut all the chili peppers into pieces, removing the stem, add a tablespoon of extra virgin olive oil, the crushed garlic cloves, and sauté in a pan for 2-3 minutes.
Add the roasted bell pepper cut into pieces, previously prepared and seeded, the salt, the peeled tomatoes (passed through a food mill), the oregano, and let it cook for about 15 minutes.
Once cooked, turn off the heat and let it cool for a few minutes.
Take the blender and use the jar to make smoothies, put the mixture in and blend everything until you obtain a cream.
Place the obtained cream into jars filling them almost to the brim, concluding with the addition of extra virgin olive oil, seal well, and boil them for 10 minutes in a pot covered with water, timing from when the water starts to boil.
After boiling, let the jars cool in the pot and then store them for more than a year.
You can use it for pasta or for the bravest, spread it on bread!!
A variant of the recipe for men with a steel palate… you can cook the chili peppers cut into pieces with the extra virgin olive oil covered with the lid, then proceed by blending everything and boiling as described.
To clean the blender jar, I recommend pouring some vinegar inside and letting it sit for a few minutes, shaking it occasionally, and then washing it thoroughly, this will help prevent the blender from retaining the smell and taste of chili peppers.
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