We’re always delighted to discover a tasty new pepper, and this Italian variety is a welcome addition to our chili pantry.
Calabrian peppers come from Calabria in southern Italy, the “toe” of the “boot” described by the country’s coastline.
Calabria is a region that is known for its hot peppers. These pepper pods have a spicy, mildly fruity taste and aroma — not unlike habaneros, but a little bit milder and authentically Italian.
We’re using Calabrian peppers to infuse olive oil for dipping, drizzling and sautéing. They also add rich flavor and heat to long-simmering stews, soups and chilis.
Grind these freshly-dried pepper pods and sprinkle the flakes on pizza and garlic bread, or add them to salsa for hotter, fruitier chili flavor.
Their full-bodied style also goes well with anchovies, as in this week’s recipe:
»» Spaghetti with Olive Oil, Garlic, Anchovies and Calabrian Pepper