Quick and Spicy – Calabrian Chile Sauce

A few nights ago, we grilled a few things (Italian sausage, shrimp, broccolini). It was a solid plan but bordered on “blah.” So I decided to improvise a sauce/condiment to – literally – spice up the meal. I remembered I had the remnants of a bottle of Calabrian chile peppers and decided to make them the base. I love these peppers so much that I can just eat them right out of the jar. They are spicy and a little bit salty. They add great flavor to a pizza, dark greens, pasta sauce, etc.

So good, it ended up on everything.
So good, it ended up on everything.

And so, I give you –

Calabrian Chile Hot Sauce

  • 1/2 cup (roughly) Calabrian chiles in oil
  • 2-3 cloves garlic
  • 2-3 tablespoons toasted fennel seeds (still warm)

That’s it! You can either give these a good chop on a cutting board, or do it the new-fashioned way in a mini food processor. Add a little extra of the chiles’ oil to make it spreadable/pourable. It’s ready!

I meant for the sauce to go on the grilled broccolini – which it did, tossed then topped with some grated Pecorino and popped under the broiler for a bit – but it also ended up on the rest of dinner, dragging the bread through it to finish it up.

Next time you’re in need of a touch of Italian spice but not a lot of time, give this quick sauce a go.

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