Conserva - Capsicum Paste for Salami Posted on 16 Apr 09:31 , 0 comments



Wonder why calabrian salami have a red hue? It is the peppers ( or capsicum)  paste added that gives them their distinct flavour and texture. The paste is made when the peppers are in season which is early autumn. It is a short season so keep your eye out for them.

There are 2 types of peppers used. Traditionally we use the pimento or cherry peppers. They come in small and medium sizes. The flesh is sweet, succulent and quite aromatic. However they are very hard to come by and therefore quite expensive. 

Long red peppers are also used and  just as good. It is important that the flesh is thick and the pepper is a deep red. 



The amount of paste used in salami depends on personal taste. We use approximately 500g per 10 kilos of meat. 

This recipe makes approximately 3 litres  (6 x 500g jars)

10 kilos peppers

2 tablespoons of salt

Wash and remove stalk and seeds from peppers. Cut in half or quarters. Placed in boiling water for at least 1 hour. Remove and let drain. The key to a thick paste is to have the boiled peppers drain very well. We actually leave them over night in a large colander covered with an upturned plate and weight to assist the draining. We place it in the fridge once cooled. 

When well drained, pass through a Mouli or passata making machine. The skin and seeds are removed and you are left with a thick paste. If it is still too moist and runny, place paste in a baking dish in a low heated oven until moisture has evaporated. It may take about 1 hour or so. Keep an eye whilst in the oven and stir every 15 minutes.

Once ready, add salt, mix well and place into clean jars. Ensure that they are securely sealed. Place jars in a stock pot that is large enough to be covered in water. Bring to boil. Once water is boiling, lower the flame and allow to boil for 30 to 40 minutes. Remove from water once the water has cooled.

The paste will keep in a cool place for up to 2 years. Once opened use immediately.