This paste is a key ingredient in making Calabrese salami. It can also be cooked as per my tomato sugo and served with pasta.  It is made in late April and early May when red capsicum are nearing the end of their season.  If you can, buy capsicum that are slightly wilted as they will have less water and will make for a thicker paste.  You can make chilli paste the same way using red chillies but be careful what you touch during the process and remember to wash your hands with lots of soap.  No matter how many times my mamma reminded me I'd always forget and aigh ya yai I'd rub my eye. It hurt!



1 box of red capsicum


  1. Wash and dry capsicum, cut off stalk and slice in half, take out seeds and white pith.  Cut into strips about the size of your finger.
  2. Place capsicum in a large pot with about half a glass of water, cook on very low heat for about 2 hours or until all the liquid has evaporated.  Remember to check regularly to ensure that the capsicum does not stick to bottom or burn.
  3. Pass capsicum though a Moulinex or a tomato separating machine used for making passata.
  4. Pour into sterilised jars and seal with lid.

This paste will last for a year or more if necessary.  Now that the salsa di peperoni is made place your order for a pig!


My mother likes the paste to be very thick so she thickens it by either simmering it in a pot on the cooktop or she places it in large oven trays on low heat and placing it in sterilised jars.

No comments

Category: Italian Cantina

This is a test

Hello World