Red hot chilli peppers spread


The red hot chili peppers spread is a typical recipe of the South Italy. After testing different recipes I picked the one that has a very short period of cooking that does not harm the spiciness and the chili flavor. A great condiment for those who love a little bit of spice on their pasta, pizza, sandwich or soup.

Red hot chilli peppers spread
Preparation time
Waiting time 1d


For 4 Person(s)


  • 600 g fresh red hot chili peppers
  • 250 ml white wine vinegar
  • 1 l water
  • 2 bay leaves
  • 3 allspice berries
  • 3 cloves
  • extra virgin olive oil
  • salt

Red hot chilli peppers spread Directions

  1. Important: wear latex gloves when cleaning chili peppers to avoid skin burns.
  2. Briefly clean the peppers under cold running water. Dry them with a paper towel, cut off the stems and using a small teaspoon take out the seeds and ribs. Rinse again briefly to remove excess seeds and leave to drain on a colander for a few hours or dry well with paper towels.

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  3. At this point, bring to a boil 1 liter of water with 250 ml of white wine vinegar, bay leaf, allspice and cloves. Add the peppers and boil for 1 minute only. Drain, discard the spices and wait until the chili peppers get cold.

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  4. Once cooled down put the peppers into a blender and blend until desired consistency. At this point there is the most important step: the elimination of the water excess. Transfer the peppers spread into a sieve and let it drip for minimum 24 hours, stirring gently every now and then. 

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  5. After 24 hours transfer the spread into previously sterilized jars, add a small pinch of salt and a dash of olive oil. The chili peppers spread can be eaten immediately.

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving


Tuesday, 26 July 2016
Majestic! - Gerard

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