Rating: 4.86 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This amazing Calabrian pepper spread is as delicious as it is unknown. I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
32
Yield:
32 (2-tablespoon) servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.

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  • Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.

  • Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.

  • Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

Chef's Note:

Two pounds cherry peppers should yield about 1 pound after trimming. One pound bell peppers should yield about 12 ounces after trimming.

Nutrition Facts

58 calories; protein 0.5g; carbohydrates 2.7g; fat 5.2g; sodium 74mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
06/18/2020
VERY INSPIRING, THANK YOU... TO ENHANCE FLAVOR I SAUTE EVARY INGREDIENT ALONE UNTIL DRAY, SCRAPING THE PANE FROM ALL THE GOODNESS ...AND THEN COMBINE EVRY FING TO GET THE PERFECT DIVINE SPRED... Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/01/2019
I did make a few changes based on what I had and this turned out delicious. It is best as a dip but I doubled the recipe to use some as a pasta sauce and we all liked it that way too. I felt it could use some more herbs so I added some to taste. Read More
Rating: 5 stars
06/18/2020
VERY INSPIRING, THANK YOU... TO ENHANCE FLAVOR I SAUTE EVARY INGREDIENT ALONE UNTIL DRAY, SCRAPING THE PANE FROM ALL THE GOODNESS ...AND THEN COMBINE EVRY FING TO GET THE PERFECT DIVINE SPRED... Read More
Rating: 4 stars
03/19/2020
This was pretty good! I didn't find all of the ingredients so I subbed in hot finger peppers, hot green peppers, scotch bonnets and mini sweet peppers. I like this as a dip and a spread for sandwiches. I ended up using more olive oil and less vinegar based on my own flavour preferences. I'm gonna keep tweaking it until I get it just how I like it. Much cheaper to make this than buy the tiny jar for $10! Read More
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Rating: 5 stars
12/08/2019
is really good and cheap to make a small jar of this is like 5.I did not find cherry peppers but I used red jalapeño came out delicious thanks Chef John see you on YouTube;-) Read More
Rating: 5 stars
10/09/2020
Dear Chef John...first of all I love your recipes...thank you! Secondly we do make a very spicy Bomba but we salt it over 24 hours, we don't cook it. I tried your technique and just loved it! My changes...I used a large carrot rather than mushrooms, no fennel or oregano and I did not deseed as I wanted it spicy. I used peppers from my garden so don't know what kind they are...they get passed down every year, nor did I add a sweet pepper although I may next time. We do not use as a dip but rather as a spread to augment, or additive to sauces and soups. It was delicious. Thank you! Read More
Rating: 5 stars
01/25/2021
I can't find fresh cherry peppers at my store, so I made a half-recipe and subbed a 16-oz jar of sliced hot cherry peppers (once drained it's about a half pound of peppers). Using those jarred hot peppers, the additional habanero was a bit overkill for spice, though it did mellow a bit by the next day. This was delicious on bread and crackers, and I served as part of a Mediterranean antipasto spread, like you would with an olive tapenade. Read More
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