Bomba Calabrese (Spicy Calabrian Pepper Spread)
No, technically they are different, although they look very.
Recipe Summary Bomba Calabrese (Spicy Calabrian Pepper Spread)
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.Ingredients | Padron Peppers Spicy4 large button mushrooms, quartered½ yellow onion, chopped1 small eggplant - trimmed, peeled, cut into chunks¾ cup olive oil, or more as needed, divided1 pinch kosher salt, plus more as needed2 pounds hot cherry peppers1 pound red bell peppers3 habanero peppers1 teaspoon kosher salt, plus more to taste½ teaspoon crushed fennel seeds1 teaspoon dried oregano¼ cup white wine vinegar, or to tasteDirectionsPlace 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.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.Two pounds cherry peppers should yield about 1 pound after trimming. One pound bell peppers should yield about 12 ounces after trimming.Info | Padron Peppers Spicyprep: 25 mins cook: 30 mins total: 55 mins Servings: 32 Yield: 32 (2-tablespoon) servings
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