This Trader Joe’s Bomba Sauce Recipe is a spicy and savory recipe, which is made with hot cherry peppers and habanero peppers. It’s a no-fuss take on the classic, ready in about an hour.
Jump to RecipeTrader Joe’s Bomba Sauce Recipe Ingredients
- 4 large button mushrooms, quartered
- ½ yellow onion, chopped
- 1 small eggplant – trimmed, peeled, cut into chunks
- ¾ cup olive oil, or more as needed, divided
- 1 pinch kosher salt, plus more as needed
- 2 pounds hot cherry peppers
- 1 pound red bell peppers
- 3 habanero peppers
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon crushed fennel seeds
- 1 teaspoon dried oregano
- ¼ cup white wine vinegar, or to taste
How To Make Trader Joe’s Bomba Sauce Recipe
- Process the base veggies: Place the mushrooms, onion, and eggplant into the bowl of a food processor. Pulse 8 to 10 times until the mixture is very finely chopped but not pureed.
- Sauté the veggie base: Drizzle 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the chopped vegetable mixture and a large pinch of salt. Cook, stirring, for about 10 minutes until the mixture has softened.
- Prep and process the peppers: Wearing protective gloves, cut the tops off the cherry peppers, bell peppers, and habanero peppers. Remove and discard the stems and all seeds. Place the prepped peppers in the food processor and pulse until they are very finely chopped, again being careful not to liquefy them.
- Cook the sauce: Add the chopped peppers to the skillet with the cooked vegetable mixture. Pour in the remaining olive oil. Cook over medium-high heat, stirring occasionally. If the mixture looks like it might brown or stick, reduce the heat. Add the fennel seeds, oregano, and another pinch of salt. Continue to cook for 20 to 30 minutes until the peppers are tender and sweet.
- Finish and season: Remove the skillet from the heat and stir in the white wine vinegar. Allow the mixture to cool to room temperature, then taste and adjust the seasoning, adding more salt or a splash of vinegar if needed. Transfer to jars for storage.
Recipe Tips
- How to handle hot peppers safely? It is crucial to wear protective gloves when handling hot peppers like cherry and habanero peppers. Their oils can cause a painful burning sensation on the skin.
- How to get the right consistency? Use the pulse function on your food processor. You want a finely chopped, chunky texture, not a smooth puree or liquid.
- Can I make this sauce less spicy? To reduce the heat, you can substitute some of the hot cherry peppers with more red bell peppers or another sweet pepper variety. You can also omit the habanero peppers entirely.
- Why is my bomba sauce browning too quickly? This means your heat is too high. The goal is to slowly cook and soften the peppers to bring out their sweetness, not to brown or fry them. Reduce the heat to medium or medium-low as needed.
What To Serve With Bomba Sauce
This versatile, spicy condiment is fantastic on almost anything. Stir it into pasta, spoon it over grilled chicken or fish, add it to scrambled eggs, spread it on sandwiches and burgers, or use it as a fiery topping for pizza. It’s also a great addition to a charcuterie or cheese board.
How To Store Bomba Sauce
- Refrigerate: Store the bomba sauce in airtight jars in the refrigerator. It will last for several weeks. Ensure there is a thin layer of olive oil on top to help preserve it.
Bomba Sauce Nutrition Facts
- Serving: 1 tbsp
- Calories: 45 kcal
- Carbohydrates: 2g
- Protein: 0.3g
- Fat: 4g
- Saturated Fat: 0.6g
- Sodium: 75mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Bomba sauce is a spicy Italian condiment made from fermented or fresh hot peppers, often mixed with other vegetables like eggplant or mushrooms, and preserved in oil.
Yes, this recipe is quite spicy due to the use of two pounds of hot cherry peppers and three habanero peppers. You can adjust the heat level by using fewer hot peppers.
Olive oil is traditional and provides the best flavor for this sauce. A high-quality extra virgin olive oil is recommended for its taste and health benefits.
Try More Recipes:
- Trader Joe’s Harissa Recipe
- Trader Joe’s Chicken Cilantro Mini Wontons Recipe
- Trader Joe’s Pizza Crust Recipe
Trader Joe’s Bomba Sauce Recipe
Course: SauceCuisine: Italian-AmericanDifficulty: Easy32
servings20
minutes40
minutes45
kcalA fiery, savory, and chunky Italian-style chili spread packed with hot cherry peppers, eggplant, and mushrooms.
Ingredients
4 large button mushrooms
½ yellow onion
1 small eggplant
¾ cup olive oil, divided
2 pounds hot cherry peppers
1 pound red bell peppers
3 habanero peppers
Kosher salt, to taste
½ tsp crushed fennel seeds
1 tsp dried oregano
¼ cup white wine vinegar
Directions
- Pulse mushrooms, onion, and eggplant in a food processor until finely chopped.
- Sauté the vegetable mixture in 2 tbsp of olive oil for 10 minutes until soft.
- Wearing gloves, deseed all peppers and pulse in the food processor until finely chopped.
- Add peppers and remaining olive oil to the skillet; cook for 20-30 minutes until tender.
- Stir in fennel, oregano, and salt during the last few minutes of cooking.
- Remove from heat, stir in vinegar, and cool completely before jarring.
Notes
- Always wear gloves when handling the hot peppers to avoid skin irritation.
- Be careful not to over-process the vegetables and peppers; you want a chunky texture, not a puree.
- Adjust the final taste with more salt or vinegar after the sauce has cooled down.
