I followed this recipe roughly. It was hot! I served it as a chutney on a fried pork chop.
Ingredients to make about 4 cups Bomba Calabrese:
3/4 cup olive oil, divided
1/2 yellow onion
1 small eggplant
4-5 large button mushrooms
2 pounds hot cherry peppers (or about 1 pound after trimming)
1 pound sweet red bell peppers (or about 12 ounces after trimming)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed fennel seeds
1 teaspoon dried oregano
1/4 cup white wine vinegar, or to taste
I followed [this recipe](https://foodwishes.blogspot.co.nz/2017/05/bomba-calabrese-this-pepper-spread-is.html) roughly. It was hot! I served it as a chutney on a fried pork chop.
Ingredients to make about 4 cups Bomba Calabrese:
3/4 cup olive oil, divided
1/2 yellow onion
1 small eggplant
4-5 large button mushrooms
2 pounds hot cherry peppers (or about 1 pound after trimming)
1 pound sweet red bell peppers (or about 12 ounces after trimming)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed fennel seeds
1 teaspoon dried oregano
1/4 cup white wine vinegar, or to taste
I followed this recipe roughly. It was hot! I served it as a chutney on a fried pork chop.
Ingredients to make about 4 cups Bomba Calabrese:
3/4 cup olive oil, divided
1/2 yellow onion
1 small eggplant
4-5 large button mushrooms
2 pounds hot cherry peppers (or about 1 pound after trimming)
1 pound sweet red bell peppers (or about 12 ounces after trimming)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed fennel seeds
1 teaspoon dried oregano
1/4 cup white wine vinegar, or to taste