A must in the Calabria cuisine, the red chili pepper with its bright color red is the main ingredient of this typical Southern Italian cream. A Very good quality extra virgin olive oil with intense fruity is added to the red chili peppers and the result is a type of cream with spicy and most tasty flavor. As an appetizer it is simply great, combined with different types of cheese it is terrific, as a sauce for pasta, just delicious. It may also be used in a countless ways as ingredient for other recipes.
300 g of red chili peppers
1 clove of garlic
90 g of olive oil
140 g of salt
WARNING. Wear latex gloves while cooking.
Wash red chili peppers, cut off the petioles. Lay a dish towel on the tray, put the peppers on it, sprinkle with salt and cover with another dish towel. Leave the tray for two days, so that all the water inside the red chili peppers will drain away.
Clean the remainant salt from the peppers, put them into a bowl, add a clove of garlic and emulsify with the olive oil until getting a smooth cream with a beautiful color red. You can consume red chili peppers cream immediately, bottle or put in the freezer.