Calabrian Chili Paste Recipe

This homemade Calabrian chili paste is spicy, smoky, and packed with bold Italian flavor. Made with jarred, fresh, or dried Calabrian chili peppers, this easy condiment is perfect for pasta sauces, marinades, sandwiches, pizza, and more.

Course marinade, sauce, spread

Cuisine Italian, Mediterranean

Keyword bold flavor, Calabrian chili paste, easy, smoky, spicy

Prep Time 10

Servings oz.

Calories 61kcal

Author Bon Appeteach

Ingredients

1 cup Calabrian Chiles (jarred, fresh, or dried)
1/4-1/3 cup Olive Oil
2 Garlic Cloves
1 tbsp Red Wine Vinegar
1/2 tsp Kosher Salt

Instructions

If Using Jarred or Fresh Chiles

Add the Calabrian chiles (if jarred, do not add oil or brine), garlic, 1/4 cup of olive oil, vinegar, and salt to a blender or food processor.
Blend until smooth or slightly textured, depending on your preference.
Add additional olive oil as needed to loosen the consistency.
Taste and adjust seasoning as desired.

If Using Dried Chiles

Place dried chiles into a bowl and cover with hot water. Soak for 20–30 minutes until softened.
Drain the peppers, reserving a few tablespoons of soaking liquid.
Add softened peppers, garlic, olive oil, vinegar, and salt to a blender or food processor.
Blend until smooth, adding reserved soaking liquid as needed.
Taste and adjust seasoning as desired.

Notes

Dried peppers give the paste a deeper smoky flavor and more intense heat.
Store refrigerated in an airtight container for up to 2–3 weeks.
Add a thin layer of olive oil over the top before storing to preserve freshness.

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