Carmelina Explosive Mixture !!!?!


Question: I have this jar of wonderful stuff from Italy, which is very spicy, but it will go off in a few days and I need some recipe ideas. The ingredients are:

eggplants (aubergines) 30%
chili peppers 25%
olive oil 20%
dried tomatoes 5%
mushrooms 5%
peppers 5%
salt, vinegar and herbs 5%

I used a tiny bit in some couscous and on toast with feta. What would you use it in?


Answers: I have this jar of wonderful stuff from Italy, which is very spicy, but it will go off in a few days and I need some recipe ideas. The ingredients are:

eggplants (aubergines) 30%
chili peppers 25%
olive oil 20%
dried tomatoes 5%
mushrooms 5%
peppers 5%
salt, vinegar and herbs 5%

I used a tiny bit in some couscous and on toast with feta. What would you use it in?

Definitly a pasta sauce for this stuff.
Fry some sliced onion, garlic and lean bacon in some light oil until soft, not crispy or burned looking, add your stuff and continue to warm it up, add a bottle of pureed tomato pasta sauce (the italian pasta sauce base), a table spoon of tomato paste, a tin of diced tomatoes and a couple of artificial sweetener tablets to take the acidity of the tomatoes away a bit.
cook it all up for a good half hour or full hour to make it more smooth, make sure you check for saltyness and pepper and hotness from the chillies before serving over pene topped with fresh or dried basil leaves.....yum yum........

Dont tell anyone but that is my special recipe....ok.

I would get some frozen bread dough (or homemade if you've got all day) and roll it out flat, then spread that mixture on it, leaving an edge all around, then roll it up like a jelly-roll and bake.
It would probably make a neat grilled cheese, too. (I make grilled cheese out of all kinds of stuff.)
I bet it would be good in pasta, too, with a grating of parmesan.





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