Today’s post is HOT. Guaranteed! I want to share with you something really special. Something that might actually surprise you. It goes back many generations in my family. And beyond.
Italy is known for its food, right? But did you also know that a region of Southern Italy is popular for its hot chili peppers?? In Calabria there is no family that doesn’t use peperoncini (hot chili peppers) or pupazzi, as they call them in our dialect.
The motto is: A meal is not tasty if it’s not at least a little hot. This extra spiciness comes in many versions. They (or shall I say we?) usually start off by using the ground red pepper while cooking. You might have already noticed that I use it in most of my recipes, too. The chili peppers are being dried in the sun during the summer months. They beautifully decorate the face of the houses. Then they grind them, which turns them into the tasty powder.
Oh, that’s not enough by far! There is more hot stuff to come! On top of that, every family has a jar of preserved peppers. They come dried and chopped, in a jar filled with olive oil, or alternatively blended into a cream with olive oil. Either way, you want to make sure you don’t pour too much on your dish, or you will need a fire extinguisher! Trust me. Then there are the super brave ones. They will top their plate with additional sliced fresh chili peppers. It gives me hot flashes just by looking at them..
So, as you can see these hot peppers are a big deal in Calabria. They even dedicate an entire annual festival to that hot little thing, that takes place in the beautiful village Diamante.
The monthly magazine Lust auf Genuss dedicated a whole edition to chili peppers and bell peppers a few weeks ago. And here is the big news: I had the chance to be part of it :)) When they asked me whether I wanted to contribute with one of my recipes, I didn’t have to think twice about it! Not only did I get a chance to present my traditional chili cream recipe, they also dedicated three pages to my blog! I bet you can imagine my excitement :) You know, that kind of excitement when you see yourself for the first time being published in a magazine. And on top of that, in a magazine that I have been collecting on my bookshelf for the past few years.
And here is the outcome!
[yumprint-recipe id=’49’]
magali says
I’m so happy for you to be in the magazine, this is great… You must feel so proud.
I’m always very exited when you publish a new recipe. I will try this one mubarak loves pepperoncini.
Good to have news from you this way.
Good luck for the future.
mediterranealicious says
Grazie mille Magali!! It’s great to hear from you, as always :) Yes, it is definitely exciting to find yourself with your blog in a magazine.. :) And it’s always a pleasure to hear that you enjoy the recipes! Hope all is well with you! bisous
Marcella says
I have been searching for a good authentic chili paste. I can’t wait to try it. Thank you! If you were to have to purchase a jar, what brand do you recommend? I like extra hot. I want to give as gifts. Your recommendation is appreciated!
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mediterranealicious says
Hi Marcella! Welcome to my blog :) In my family we have always made our own chili paste, and as far as I remember, we never really bought any. So I unfortunately I can’t recommend any brand.. Sorry!
If you have a chance to find any already dried chili, chop them and place them in a jar with good olive oil (this is what we sometimes do, too). That’s a much quicker version than the recipe I posted..assuming that you’re OK with hot oil only (with no paste). Ciao, Rosa
Claire Ellman says
Do you have any other recipes where you use this chili paste/cream? I received a jar as a gift, and would love some recipe ideas! I can’t seem to find any online surprisingly enough. Thank you!
mediterranealicious says
Dear Claire, first of all sorry for the late response! I’ve been having several issues which didn’t allow me to respond earlier. Actually there is no recipes.. We simply sprinkle it on top of whatever dish we want to ‘spice up’ ;) Whether it’s pasta, pizza, meat or vegetable dish! Enjoy :))
Rosemary Niemczyk says
I am so happy to have found this recipe! I have enjoyed Raffaella La Calabrese Pizza at Osteria Procaccini located in Crosswick, New Jersey. The pizza is made of fresh mozzarella, roasted garlic, hot pepperoncino paste, EVOO, and shaved parmigiano. The pepperoncino paste makes this delicious!! Having both parents Italian, finding special recipes makes me feel proud.
Can’t with to make this recipe and a big Grazie to you!
mediterranealicious says
Ciao :) What a pleasure to read your message! Please feel free to share how it turned out, once you have made it! Cari saluti
Sabrina says
Hi!
I followed this exact recipe and it tasted amazing! I decided to make 2 more jars and stored it in my cold cellar. The lids were unable to press after a few days so I knew they were secure. A couple months in, there was mold on it. Any idea why?
mediterranealicious says
Hi Sabrina! So sorry for my late response! Humidity is one of the main causes for mold. I.e. when the chilis are not dry enough before being placed in the jar. Besides that, I recommend not storing them for too long (=several months) in general.
Greetings :)