Calabrese Red Round Chili Pepper 250g

Calabrese Red Round Chili Pepper

Also known as "Calabrese Round Pepper" or "Satan's Kiss"

But its name should give you a warning: there is something hidden behind its almost "tender" appearance!

Characteristic and very recognizable appearance, small and round, similar to a tomato.

Description Round Calabrese Chilli Pepper

This cherry chili it is certainly not famous for its flavor which has no significant characteristics and is very bland.

But this feature, together with the round shape and a very fleshy pulp, make it perfect as a "spicy container", which is why you will almost always see them prepared this way.

This hot pepper of Abruzzo origin has its ace up its sleeve despite its small size and rivals, for spiciness, with the cayenne pepper.

Stuffed Round Chilli Pepper Recipe

Ingredients for 2 medium jars:

• 400 g of round chillies,
• 3 boxes of tuna in oil,
• anchovy fillets in oil,
• 1 handful of salted capers,
• 250 ml of white vinegar,
• 250 ml of White wine,
• about ten black peppercorns,
• 1 pinch of Origan,
• Qualche basil leaf,
• Coarse gray Breton salt,
• Organic olive oil qb

Preparation:

1. Sterilize jars and lids, boiling them completely covered by water for about ten minutes.

2. Wash the peppers and, using a pair of latex gloves, cut off a small portion of the cap with a very sharp small knife, on the side of the stalk, and remove all the seeds and internal filaments.

3. In a saucepan pour the vinegar and wine, season with pepper, oregano and basil, add salt and bring to the boil, then blanch the peppers for about 3 minutes, drain and let them dry upside down for a night.

4. Mash the capers and anchovies with a knife and mix them with the tuna drained from its own oil.

5. Fill the chillies with the tuna mixture, lightly press the filling and place in clean, dry glass jars, holding them upside down.

6. Fill the jars with olive oil until the peppers are completely covered. Close tightly and store away from light and heat source.

If intact they can be kept for up to one year.

Degree of Spiciness: 

Scoville / SHU scale: 12.000 - 30.000

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