Calabrian peppers come from Calabria in southern Italy. This Calabrian Pepperoncini is predominantly spicy, but also salty, smoky and fruity. This is absolutely delicious on pizza, mixed through your tomato based pasta sauces, stews or to add a lovely, sweet and spicy kick to bruschetta, salads and with cheese.
May contain Sulphites
Ingredients: Chopped Calabrese peppers, sunflower oil, salt, acidifier: acetic acid, citric acid.
I bought these to make homemade njuda. They are very spice but have a distintive taste and smell. I cannot comment on the njuda as it has to hang for 4 weeks! The service from Somerset Foodie was great and everything arrived very well packed. The personal note was a lovely touch. Thank you.
I experimented by putting a desert spoon of these Calabrian peppers into a two egg omelette; really delicious, slightly sour and spicy! Great on pizza bases too!
Wow - this jar has attitude… use it sparingly! Fantastic to add a bite to any dish, very versatile and a must for your food cupboard!
Foodies, do you love new recipes?
We write a weekly recipe to show you how to cook with the unusual foodie ingredients we sell. Sign up here!
We promise never to bombard you and you can opt out at any time. Give them a try. Ben and Alice