Trader Joe’s is a national grocery chain that focuses on selling quality products that are as natural as possible. But a tablespoon or two will not bust your diet. There’s no beans in chili!) Feel free to experiment with the Bomba sauce and see what you like with it, but be warned, this stuff is addictive! Also note that this one packs more calories than your typical hot sauce because of the oil. And while I have not tried it in chili yet, I’m thinking it might add an interesting zing to a bowl of red. The sauce can also be used to compliment Indian, Middle Eastern, and/or Greek food (it pairs especially well with grape leaves). This also makes a good addition to sauces and pasta dishes, giving them just the right amount of kick without overwhelming heat (watch for an upcoming recipe). I’ve become so addicted to the Bomba sauce that I can hardly eat Italian food without it anymore (I have my wife stash it in her purse when we go to the local pizzeria nearby). This pairs perfectly with pasta or pizza as well as seafood and meat dishes of Italian origin. This is an Italian hot sauce and so it is definitely suited to that cuisine. It instead delivers just the right amount of kick with each bite. It approaches medium, but it is not a heat that assaults you right away or that lingers too long. It is definitely salty, but not so much that it is overwhelming The sauce has some heat, but it is not what you would call super hot. There is also a bit of a tang that probably comes from the citric acid. It also has hints of olives, likely coming from the extra virgin olive oil and maybe also from the fermentation of the chilis. It definitely has a strong taste of red peppers with just a little bit of the sweetness they bring in the background. Those peppers are fermented, and apart from that, the sauce has only oil, salt, dried basil, and preserving agents. The sauce is made from Calabrian chili peppers “sourced from a trusted pepper cultivator in Calabria, Italy” according to the website. Since then, I have been hooked on it and have to have a jar ready to go at all times, making this the second of two go-to hot sauces I get from TJ’s (more on the other one in an upcoming post). Obsessed with Calabrian chili paste? Trying to figure out how to use the rest of the jar? Check out my recipes for Spicy Caper Pasta or Spicy Vodka Rigatoni.I stumbled upon this Italian hot sauce about a year and a half ago while wandering through Trader Joe’s.Reduce the amount of Calabrian chili paste from 3-4 Tbsp to 1-2. However if you are sensitive to heat, don’t turn away. Olive Oil – This dish is cooked on low-medium heat to prevent the garlic from burning.Fresh only, do not use the pre chopped refrigerated kind. Garlic – Does this recipe call for 10 cloves? Yes.If you aren’t, trust me it’s better with cilantro. Cilantro – If you are in the small percentage of people who taste soap when you taste cilantro, sub for parsley.I love Trader Joes Italian Bomba Hot Pepper Sauce. With that said this one might be difficult to find at your local supermarket. Truly there is no substitute here since this paste adds so much more than heat, it brings a slightly smokey, salty, BEYOND flavorful punch to any dish. Calabrian Chili Pepper Paste– I’ve gone through this ingredient in several of my previous recipes, but incase you missed it Calabrian chilis are a medium-hot Italian chili that is often turned into a flavorful paste.If you go the frozen route, make sure they are completely defrosted. I splurge on this dish and buy “2 biter” fresh shrimp, not to say that I am above frozen shrimp. If there was ever a time to buy the big juicy shrimp from the seafood counter this is it. The juicy shrimp? Or the spicy herb butter? What You’ll Need for Spicy Calabrian Shrimp Designed to be eaten with a crusty loaf of bread, you might just have a hard time deciding which is better. If you are having a hard time figuring out what this dish tastes like, it’s as if shrimp scampi got a serious bold makeover. Might I also mention it’s herby, with just the right amount of heat and flavor from the Calabrian chili paste. This spicy Calabrian shrimp recipe is buttery, and garlicky, and packed with tremendous flavor. Salty, sour, texture, but by far my favorite is spicy. If you’ve been following for a while you have probably picked up that there are a few flavor profiles I often play into.
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