Calabrian Chilli Recipe

Prepare the chilies

If using whole dried Calabrian chilies, remove stems and shake out seeds to reduce heat (reserve some seeds if you want hotter paste). Place chilies in a heatproof bowl and pour 200 ml of boiling water over them. Soak for 20–25 minutes until softened. Drain, reserving 2 tablespoons of the soaking liquid, and pat chilies dry with paper towel.

Toast (optional)

For deeper flavor, briefly toast the rehydrated chilies in a dry skillet over medium heat for 1–2 minutes per side, just until fragrant. Remove from heat and let cool slightly.

Pulse the aromatics and chilies

Combine the drained chilies, garlic, rinsed capers, lemon zest, honey (or sugar), red wine vinegar, and 60 ml of the olive oil in a food processor or blender. Pulse several times to break everything down into a coarse paste.

Emulsify and season

With the motor running, slowly stream in the remaining olive oil until the mixture becomes a smooth, spreadable paste. If the paste is too thick, add 1–2 tablespoons of the reserved soaking liquid to loosen. Add salt and black pepper and pulse briefly to combine. Taste and adjust seasoning — more salt, a touch more honey for balance, or a splash of vinegar if it needs brightness.

Finish and store

Transfer the paste to a clean jar and press down to remove air pockets. Pour a thin layer (about 1 tablespoon) of olive oil over the surface to seal. Refrigerate for at least 1 hour to let flavors meld; will keep refrigerated for up to 3 weeks. Bring to room temperature before serving.

Serve as a condiment: spoon the Calabrian chili paste onto toasted bread or crostini, drizzle with a little extra-virgin olive oil and sprinkle chopped parsley.

As a sauce or mix-in: stir 1–2 teaspoons of the paste into 60 g of cream or ricotta to mellow heat and make a spread, or stir into pasta, soups, stews, or mayonnaise to add spicy, smoky flavor.

Storage and use tips: keep refrigerated, use a clean spoon each time to prevent contamination, and top with a thin coat of olive oil after each use to prolong freshness.