Calabrian Chili Paste Recipe
Broiling the chilies first blisters the skins and drives off excess water, so the blended paste concentrates flavor instead of turning watery, while a floating layer of olive oil seals out air and keeps the paste shelf-stable in the fridge for weeks.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 24
Ingredients
- 12 oz fresh red Fresno or Calabrian chilies, stemmed
- 1/2 cup extra-virgin olive oil, divided
- 4 cloves garlic cloves
- 3 tbsp red wine vinegar
- 1 tbsp kosher salt
- 1 tsp fennel seeds
- 1 tsp crushed red pepper flakes (optional, for extra heat)
Nutrition per serving
- Calories
- 61
- Protein
- 1g
- Carbs
- 5g
- Fat
- 5g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Position an oven rack 6 inches from the broiler and preheat the broiler to high. Line a baking sheet with foil.
- 2Spread the whole chilies in a single layer on the sheet. Broil for 8-10 minutes, turning once, until the skins are blistered and blackened in spots and the chilies have softened.
- 3Let the chilies cool for 10 minutes, then remove the stems. For a milder paste, slit the chilies open and scrape out the seeds and ribs; leave them in for more heat.
- 4Combine the roasted chilies, garlic, 6 tablespoons of the olive oil, the vinegar, salt, fennel seeds, and red pepper flakes (if using) in a food processor.
- 5Pulse 15-20 times, scraping down the sides as needed, until the mixture forms a coarse, slightly chunky paste, not a smooth puree.
- 6Transfer the paste to a clean 8-ounce jar, pressing it down to remove air pockets. Pour the remaining 2 tablespoons of olive oil over the top so it fully covers the surface.
- 7Refrigerate for at least 24 hours before using to let the flavors settle and mellow.
Tips & variations
- Can't find fresh Calabrian chilies (they're the small, dark red hooked chilies sold jarred or dried at Italian markets)? Fresno chilies or red jalapeños make a close substitute, though the flavor will be slightly less fruity.
- Leaving some or all of the seeds in raises the heat considerably; start with half the seeds removed and taste before adding the rest.
- Stir a spoonful into tomato sauce, scrambled eggs, or mayonnaise for an instant heat boost, or spread it thin under cheese before baking pizza.
- Freeze the paste in an ice cube tray, then transfer the frozen cubes to a freezer bag for portioned use straight from the freezer.
Storage & reheating
Keep the paste refrigerated in a jar with a layer of olive oil covering the surface; it will keep for up to 3 weeks, re-adding a thin film of oil after each time you dip in. For longer storage, freeze in small portions (ice cube trays work well) for up to 6 months and thaw only what's needed.
Tips from the Tulo kitchen
- Wear gloves when handling the chilies after broiling, especially if leaving the seeds in; the oils cling to skin and can irritate eyes hours later.
- A wide-mouth jar makes it much easier to scoop the paste out with a spoon without smearing oil down the sides.
FAQ
What is Calabrian chili paste?
It's a spread made from Calabrian chilies, a small, fruity, moderately hot pepper grown in the Calabria region of southern Italy, typically crushed with olive oil, salt, and sometimes vinegar or fennel seed. It's used as a condiment and cooking ingredient rather than a table hot sauce.
How spicy is Calabrian chili paste?
It falls in the 25,000-40,000 Scoville range, roughly comparable to a cayenne or serrano pepper, noticeably hotter than a jalapeño but milder than habanero. Removing the seeds and ribs before blending brings the heat down significantly.
Can I substitute another chili if I can't find Calabrian chilies?
Fresno chilies or red jalapeños are the closest fresh substitutes in both heat and color. Dried Calabrian chilies (peperoncini calabresi) can also be rehydrated in warm water for 15 minutes before blending if fresh ones aren't available.
Is Calabrian chili paste the same as harissa or sambal oelek?
No. Harissa typically includes cumin, coriander, and caraway for a warm, earthy flavor, and sambal oelek is usually just chilies, vinegar, and salt with a sharper, more acidic bite. Calabrian chili paste is fruitier and oil-forward, with fennel seed as its more traditional seasoning.
