The recipe of the hot pepper sauce from Calabria

The region of Calabria, in Southern Italy, is well-known for its quality, tangy dishes such as the hot pepper sauce from Calabria. Did you know that there’s a scale classifying the degree of spiciness of pepper? It’s called the Scoville scale, named after the American chemist Wilbur Scoville, who in 1912 tested the spiciness of various peppers to make a balm for a pharmaceutical company.
hot pepper sauce from calabria-itaiantraditions
Fonte: Liquori Passaro

Shu is the heat unit Scoville invented to measure how spicy something is. Worldwide, the hottest peppers are the Caroline Reaper (from 1,569,300 to 2,200,000 Shu), the Trinidad Moruga Scorpion (1,463,700 Shu), the Nava Viper (1,382,000 Shu), the Infinity Chilli (1,067,000 Shu), and the Naga Jolokia (1,041,000 Shu). In Italy, the hottest chilli pepper in Calabria is about 15,000 Shu, while others are around 5,000. Here we’ll take a look at how to make the hot pepper sauce from Calabria that spices up the cuisine of this region.

The recipe of the hot pepper sauce from Calabria


  • 200g red hot peppers
  • 2 garlic gloves
  • Extra virgin olive oil
  • Salt

Wash the peppers and slice them open, remove the seeds, then blend them together with the two cloves of garlic and salt until minced. Add the olive oil to obtain a dense and creamy consistency. If you don’t want to use all the hot pepper sauce from Calabria right away, before adding the oil, drain them overnight to get rid of all the water. Once drained, the peppers can be placed in sterilized glass containers.

Featured image: Melarossa

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