Chili Pepper Cream, a typical preparation of Calabrian cuisine based on chili peppers and extra virgin olive oil, two excellent products from the southernmost region of the peninsula, my Calabria. With the small harvest I made in my garden, from 2 chili pepper plants I made many delicious preserves, from whole chili peppers in oil, to the Calabrese bomb, and the real bomb could not be missing, the chili pepper cream, to be kept in the pantry for a long time, in fact, thanks to the procedure used, it can be preserved for a long time without risks. The chili pepper cream is excellent to spread on a bruschetta, maybe in small quantities, otherwise, the taste buds and more, will be on fire. This cream is also very good to put on finished dishes, before bringing them to the table, or even in cooking, to give a bit of pleasant spiciness to all our dishes. I’m sure you’ll find a way to make good use of it, so let’s see how to prepare it.
I’ll leave you some recipes where you can use this delicious chili pepper cream.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 2 small jars
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for 2 small jars of chili pepper cream
- 7 oz fresh red chili peppers
- 1 garlic clove
- 1 oz salt
- 7 oz wine vinegar
Tools to prepare the chili pepper cream
- 1 Bowl
- 1 Sieve
- 1 Chopper
- 1 Scissors
Steps for preparing chili pepper cream
1. Washed and dried, we cut the chili peppers into large pieces if they are long; if they are small, just remove the stem.
2. We put them in a bowl, add the salt, mix, and cover with a weight. Let them rest for at least 12 hours. Do not forget the garlic clove; add it with the chili peppers and let it rest under salt as well.
3. After 12 hours, drain the chili peppers and garlic with a sieve, press them to release all the liquid, then put them back in a clean bowl and cover with wine vinegar. Let them sit in vinegar for another 12 hours at least.
Chili Peppers
Chili Peppers in Salt
Chili Peppers in Vinegar
4. After 12 hours, drain the vinegar from the chili peppers, dry them on paper towels, then put them in the chopper with the garlic and some olive oil, in order to blend everything finely and thus obtain a delicious chili pepper cream, which is also great to eat spread on a slice of bread.
Spicy Chili Pepper Cream
5. We store the chili pepper cream in small sterilized jars, cover with oil, top off if necessary, and then close the jars and put them in the pantry. Ready to be consumed even immediately, but it also keeps for a couple of years, so if you like it, make more of it, I made some this year with the 2 chili pepper plants I still have in the garden, but next year I’ll make more because it’s delicious.
Try also the delicious chopped chili in oil
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