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Home » Recipes » Calabrian Chili Paste Recipe

Calabrian Chili Paste Recipe

by Mike Hultquist · Aug 15, 2022 · 23 Comments

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This homemade Calabrian chili paste recipe is easy to make, perfect for adding flavor with a touch of heat to many of your favorite Italian dishes.

Calabrian Chili Paste Recipe

Homemade Calabrian Chili Paste - Better than Store Bought

Today we are making Calabrian Chili Paste in the Chili Pepper Madness kitchen, my friends, and I think this is a recipe you'll want to keep on hand.

If you're a fan of Italian cuisine with a spicy twist, this spicy condiment will make it easy for you. Italian cuisine isn't known for being overly spicy, but they do like to spice things up sometimes, particularly in the Southern regions, like Calabria.

You may be able to buy Calabrian chili paste in the grocery store, but it's so much better when you make it at home, as you can control everything that goes into it.

All you need is some olive oil and Calabrian peppers, and some optional garlic and salt to round it out.

Calabrian chilies are is a versatile Italian pepper from Calabria, Italy, with a rich red color, fruity flavor and a nice level of heat for spicy food lovers.

Their heat ranges from 25,000 to 40,000 Scoville Heat Units, making them quite spicy peppers, with the hottest Calabrian chili being 8 times hotter than an average jalapeno pepper.

Learn more about Calabrian Chili Peppers.

Let's talk about how to make Calabrian Chili Paste, shall we?

Calabrian Chili Paste Ingredients

  • Calabrian Chilies. In oil. Use a store bought jar. See the recipe notes section if making with dried Calabrian chilies.
  • Garlic.
  • Olive Oil. You can use other neutral oil, like vegetable oil.
  • Salt. To taste.
Calabrian Chili: Spicy Italian Peppers

How to Make Calabrian Chili Paste - the Recipe Method

Process the Ingredients. Add all of the ingredients to a food processor or blender.

Calabrian Chili Paste ingredients in a food processor

Process until smooth.

A spoonful of Calabrian Chili Paste

Taste and adjust for salt. Add in a bit more oil if you'd prefer a thinner chili paste.

Boom! Done! Your Calabrian chili paste is ready to serve. So easy to make, isn't it? Use it as desired to spice up any and all of your Italian dishes.

Calabrian Chili Paste in a bowl

Recipe Tips & Notes

  • Calabrian Chili Paste from Dried Peppers. It's easier to start with Calabrian chilies that have been preserved in oil, but if you have dried Calabrian peppers, start with 2 ounces dried pods, pan roast them in a dry pan for 1 minute (optional), then rehydrate them in very hot water for 20 minutes. Then you can process them with the oil, garlic, and salt per the recipe.
  • You can also use fresh Calabrian peppers by removing the stems and coring 8 ounces of fresh peppers, then process them with the oil, garlic, and salt per the recipe. If using fresh pods, consider roasting them first.
  • Add in a tablespoon or 2 of balsamic vinegar for an interesting flavor combination.
  • While there is no perfect substitute for Calabrian chilies, you can make this recipe with other red peppers. Consider the cayenne pepper for similar heat and flavor.
  • Up your heat factor even more by add in a teaspoon or more of extra spicy red pepper flakes or spicy chili powder.

Storage

Calabrian chili paste will last up to 5 days in the refrigerator in a sealed container. It is best used right away.

You can also freeze it for 2-3 months.

Cooking with Calabrian Chili Paste

Calabrian chili paste is ideal for adding heat and flavor to any of your pasta dishes. Swirl it into your simmering pasta sauce to let the flavors bloom.

Use it as a base for hot sauce, spoon some into your pizza sauce, or incorporate it into your marinades or meat rubs.

It's also used to make Nduja, a spicy Italian meat paste, a staple of Italian cuisine.

Pasta tossed with spicy Arrabbiata Sauce

Try it with some of these Italian recipes:

  • Bucatini All' Amatriciana (Spicy Italian Pasta)
  • Arrabbiata Sauce
  • Shrimp Fra Diavolo
  • Fra Diavolo Sauce
  • Creamy Tortellini Pasta with Fire Roasted Tomatoes

That's it, my friends. I hope you enjoy this Calabrian chili paste recipe. Let me know if you make it. I'd love to hear how it turned out for you, and how you decide to use yours.

Cookbook Recommendation

If you enjoy Calabrian cuisine, I recommend the following cookbook. It has a lot of great recipes.

  • My Calabria: Rustic Family Cooking from Italy's Undiscovered South, by Rosetta Constantino (affiliate link, my friends!)

Buy Calabrian Chilies

Amazon Affiliate links, my friends!

  • Calabrian Chilies in Oil
  • Dried Calabrian Chilies

Try Some of My Other Popular Recipes

  • Sambal Oelek Recipe
  • Homemade Harissa Chili Paste
  • Homemade Yellow Curry Paste
  • Harissa Sauce
  • Biber Salcasi (Turkish Chili Paste)
  • Piros Arany (Hungarian Chili Paste)
Calabrian Chili Paste on a spoon

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Calabrian Chili Paste Recipe
Print

Calabrian Chili Paste Recipe

This homemade Calabrian chili paste recipe is easy to make, perfect for adding flavor with a touch of heat to many of your favorite Italian dishes.
Save Recipe Saved!
Course: Condiment
Cuisine: Italian
Keyword: Calabrian chilies
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Calories: 73kcal
Author: Mike Hultquist
Servings: 8
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5 from 3 votes
Leave a Review

Ingredients

  • 8 ounces Calabrian Chilies (in oil - if using DRIED Calabrian Chilies, see recipe notes)
  • 4 garlic cloves chopped
  • 1/4 cup olive oil
  • 1/4 teaspoon salt or to taste

Instructions

  • Add all of the ingredients to a food processor. Process until smooth
  • Taste and adjust for salt and oil to preference.

Notes

If using DRIED Calabrian chilies, lightly toast 2 ounces dried peppers in a dry pan until fragrant, then soak in very hot water until softened. Then, process them with the garlic, oil, and salt until smooth.

Nutrition Information

Calories: 73kcal   Carbohydrates: 3g   Protein: 1g   Fat: 7g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 5g   Sodium: 76mg   Potassium: 97mg   Fiber: 0.5g   Sugar: 2g   Vitamin A: 270IU   Vitamin C: 41mg   Calcium: 7mg   Iron: 0.4mg
Calabrian Chili Paste Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Annette K. says

    November 05, 2024 at 7:27 am

    Hello! Just want to make sure that we are only using 2 ounces of dried chiles to toast and soak and not all 8 ounces used in the recipe?

    Thanks

    Reply
    • Mike Hultquist says

      November 05, 2024 at 7:47 am

      Annette, yes, use 2 ounces dried chilies. They will hydrate and expand.

      Reply
  2. Neha Gill says

    July 24, 2024 at 12:45 am

    Hi
    if I`m using the dried chillies, you notes said to rehydrate them in hot water for 20 mins, then process in a blender. Do i discard the remaining water or process it with the remaining hot water?

    Thanks

    Reply
    • Mike Hultquist says

      July 24, 2024 at 6:08 am

      Neha, discard the water, though you use a little bit of it if needed to help blend your rehydrated chilies.

      Reply
  3. Pokie3 says

    July 12, 2024 at 10:21 am

    I have fresh Calabrian peppers. Is there a way to modify this recipe to use them?

    Reply
    • Mike Hultquist says

      July 12, 2024 at 11:54 am

      I have a recipe here you can use: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/fresh-chili-paste-how-to-make-chili-paste-from-fresh-peppers/. Enjoy!

      Reply
  4. Celina says

    March 04, 2024 at 11:58 am

    Excited to try this! How long will it keep in the fridge?

    Reply
    • Mike Hultquist says

      March 04, 2024 at 12:11 pm

      Calabrian chili paste will last up to 5 days in the refrigerator in a sealed container. It is best used right away. You can also freeze it. Enjoy!

      Reply
  5. Julian Berkin says

    August 29, 2023 at 1:21 pm

    Mike - Dying to try this. Quick question: 8 oz chilis by weight or volume?

    Reply
    • Mike Hultquist says

      August 29, 2023 at 1:29 pm

      Julian, 8 ounces by weight. Enjoy!

      Reply
  6. Al says

    August 02, 2023 at 7:23 am

    Hi Mike, Thank you for all you recipes. I have made your hot sauce with tabasco peppers and it turned out great. I am growing Calabrian peppers and want to make a Chili Sauce to match the Italian store bought Tutto Calabrian Authentic Calabrian Chili Sauce. The ingredients are Calabrian peppers, water, vinegar, garlic, olive oil and salt. Which of your recipes would most closely match this sauce? Something fermented is preferable so it will last. Thanks again.

    Reply
    • Mike Hultquist says

      August 02, 2023 at 7:42 am

      Al, I have not tried that product, but I would probably make this Sriracha Recipe (fermented version) (https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-sriracha-hot-sauce-recipe/), but use your Calabrian peppers, then add the remaining ingredients after. I have a number of hot sauce recipes you can follow to achieve similar results. Let me know how it turns out!

      Reply
  7. Angela says

    June 29, 2023 at 10:38 am

    Can you process the jars after making Calabrian chili paste?

    Reply
    • Mike Hultquist says

      June 29, 2023 at 11:13 am

      Angela, I usually don't recommend processing pastes with oils in them. If you use vinegar instead of oil, it's much safer, though will have a different flavor.

      Reply
  8. Tony Bartlett says

    January 20, 2023 at 4:13 am

    5 stars
    How about cooking the sauce after it has been made. This would concentrates the flavours and also lengthen the shelf life, particularly with fresh garlic

    Reply
    • Mike Hultquist says

      January 20, 2023 at 6:28 am

      You can cook it, Tony, then use or store as desired. Enjoy!

      Reply
  9. Joanne says

    August 17, 2022 at 10:14 am

    Oops. Just saw your suggestion for fresh. We get fresh organic from a farmer every year and usually roast them first. Then we freeze the paste in ice cube trays. Thanks for all your great recipes!

    Reply
    • Mike Hultquist says

      August 17, 2022 at 11:48 am

      Sounds perfect, Joanne! Thanks so much!

      Reply
  10. Joanne says

    August 17, 2022 at 10:10 am

    When using fresh calabrian chilies should they be roasted before proceeding with recipe?

    Reply
    • Mike Hultquist says

      August 17, 2022 at 11:49 am

      Yep, I love them roasted first for this recipe.

      Reply
      • Joanne says

        August 17, 2022 at 1:49 pm

        5 stars
        Thank you!

        Reply
  11. Jochen Muhm says

    August 15, 2022 at 8:06 am

    5 stars
    Hello Mike,
    since a couple of months I am following your "chili blog".
    Just to say, great recipes, creative. Perfect to change the taste of food.
    My wife is coming from Indonesia, as there the people using hot pepper and chilies also. But mostly on the same way. With your food blog, grazy good stuff. Congratulations. Continue your super creativity with "Chilies".
    Regards from Switzerland
    Jochen

    Reply
    • Mike Hultquist says

      August 15, 2022 at 8:09 am

      Thanks so much, Jochen. Very happy to be helpful! Enjoy the cooking!

      Reply

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