Tag: Spanish condiment

CREMA DI PEPERONCINI – Hot Pepper Paste in Autumn

Chillies are called peperoncini in Italian and are at their best in Autumn.

I am enthusiastic about fresh seasonal produce and get active.

These chillies were grown by friends in their garden in Adelaide and I decided to make a chili paste for them.

Harissa

I have been making Harissa for a very long time since one of my Sicilian relatives who lives in Augusta introduced me to it about thirty five years ago.  Augusta is in south eastern Sicily and  is an important Sicilian  and Italian naval base and trading port.  Giacomo is a mechanical naval engineer and was often called out to work on naval vessels in the gulf, some vessels  were from Tunisia, Algeria and Libya  and he was introduced to this hot chilli paste through his contacts. There are many recipes for this paste and it is an important condiment in Middle Eastern Cuisine.

Some make Harissa with dry chillies, some with fresh chillies and some with roasted chillies. I usually use cumin and caraway seeds and garlic when I make it.

I use Harissa in many ways and always to accompany cuscus.

Salsa Romesco

I also like to make Salsa Romesco , a condiment popular around Barcelona in north-eastern Spain.  Like when making harissa there are many variations to recipes  but this condiment is commonly made with red peppers,  garlic, tomatoes, white bread and almonds.  Sometimes I have  roasted the peppers and added some roasted chillies as well.

Crema di Peperoncino

Crema di Peperoncino is a chilli paste that is very popular in Calabria. It is usually made with fresh chillies , salt,  garlic and olive oil.  I thought that would combine my experiences for making Harissa and Romesco and make a roasted chili paste. No spices, just chillies, salt, garlic and extra virgin olive oil  – Crema di peperoncini.

Isn’t that what cooking is all about?

I kept is very simple, and hot tasting.

I could have made a milder paste by adding some ordinary red peppers but I decided to just keep the Crema di pepperoncino hot, hot. hot….And it was. I used the other red peppers in a salad.

The photos demonstrate what I did.

Ripe red chillies

Use any type of red chillies that you have.

A different type of red chilli

INGREDIENTS

Red chillies, garlic to taste, 3-4 tablespoons extra virgin olive oil, teaspoon of salt (preservative), more extra virgin olive oil to place on top.

Charred chillies
Process
  • Grill/ Roast the chillies on high heat. Turn once until blackened and charred all over. Do the same with unpeeled garlic cloves.

  1. Charred garlic cloves
  • Allow to cool.
  • Remove the skins and seeds – you can leave some seeds if you would like it hotter!

  • Blend all the ingredients together.
  • Place the food in a sterilised jar and top with a layer of oil to seal. Store the jar in the refrigerator and replace a layer of oil on top each time you remove a portion to prevent mould.

See previous posts:

HARISSA (A hot chili condiment)

SALSA ROMESCO (Romesco sauce, this recipe is made with roasted peppers, tomatoes and almonds)

SALSA ROMESCO (Romesco sauce, this recipe is made with roasted peppers, tomatoes and almonds)

I had some left over cooked prawns I wanted to use up and thought that a sauce would liven them up.

Romesco+5-640x600

Salsa Romesco is said to have originated from Tarragona, a town close to Barcelona in north-eastern Spain. It is an old Roman town so you can be partly forgiven if you thought that the sauce originated from Rome.
I consulted many sources and there are so many variations to making this Catalan condiment, but the most common ingredients seem to be garlic, red peppers, tomatoes, white bread and almonds. Most interesting is that the recipes from respected food writers, e.g. in Honey From a Weed, (Patience Gray), Mediterranean Seafood (Alan Davison) and Mediterranean Food (Elizabeth David) the main ingredients are tomatoes and the peppers are either paprika or chillies or dried red pepper flakes.

Some recipes include sherry vinegar or wine (rather than wine vinegar). Some have hazelnuts or walnuts as well as the almonds.

There are a few recipes where the bread is first soaked in vinegar and then squeezed dry before it is added to the blend (like when making salsa verde) and others where the bread is toasted in the oven.

Those who are serious romesco – makers make it in a mortar and pestle and also roast or char the tomatoes. If peppers are used these are also charred. I have found references to small red peppers which are often referred to as romesco peppers in Catalonia, so perhaps this is why the name.

Because my grandmothers were Sicilian and this is a Catalan recipe, I cannot say that this is how it is made in my family, however I can give you what has worked for me. There is always room for improvement and I will keep on experimenting.

This sauce is usually associated as a condiment for shellfish and fish. It is also good with grilled and roasted vegetables (especially cold, left over ones that need dressing up the next day).

I usually add a couple of roasted tomatoes to my roasted pepper salads and I conveniently had some in the fridge left over from the night before. I keep roasted garlic covered in olive oil in the fridge, and using up ready made ingredients is often a strong reason why I make certain things in the first place.

INGREDIENTS
4-5 cloves of garlic
1 slice stale sourdough bread
2 large red peppers
1 cup blanched almonds
1 tsp smoked paprika (preferred) or sweet paprika
2 tbsp sherry vinegar or red wine vinegar
2 ripe medium size tomatoes
salt to taste
¼ cup of extra virgin olive oil and ½ cup when you blend the ingredients
water (a little) to thin down the sauce

PROCESSES
Prepare the ingredients before hand:
Roast/chargrill the peppers whole, peel, remove seeds and break them into strips. If using fresh tomatoes cut them into pieces. If you are roasting / chargrilling the peppers do them at the same time.
Heat ¼ cup olive oil in a fry pan sauté the bread until golden.
Roast the garlic whole (Preheat oven to 200 °C, wrap in foil and bake). An easier option is to sauté the peeled cloves of garlic in the same frypan after you have pan-fried the bread.
Toast the blanched almonds or alternatively sauté them in the same frypan.
Place the bread, and almonds in a blender and pulverize.
Add the rest of the ingredients and blend until it forms into a thick, smooth-ish sauce. If the sauce is a too thick, add a little water to thin it down.

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