Whole Calabrian Chili Peppers

Arrived on time. Product was exactly what I was expecting.

I love the Calabrian peppers and the oil that they are packed in. Great product. A little pricey but worth the money.

We love these peppers. The are spicy and salty in the best way!

Calabrian Chili AioliIngredients for Calabrian Chili Paste:* 10oz Calabrian chili peppers* https://www.amazon.com/gp/product/B0040EAYZS?th=1* 2–3 tablespoons olive oil* 2 garlic cloves* 1 teaspoon red wine vinegar* 1/4 lemon for fresh squeezed juiceIngredients for Aioli:* 3/4 cup mayonnaise (add more to tame heat)* 1/4 cup sour cream (add more to tame heat)* Calabrian chili paste* 2–3 dashes heavy cream* Salt to tasteInstructions:1. Make the Calabrian Chili Paste:* Remove stems from the chilis (and seeds, if desired for less heat).* If using jarred chilis, drain excess oil but keep a little for blending.* Blend the chilis, olive oil, garlic, red wine vinegar, lemon juice and a pinch of salt in a blender or food processor until smooth.* Strain the paste through a fine-mesh sieve to remove any remaining seeds and skins. Set aside.2. Prepare the Aioli:* In a small bowl, combine mayonnaise, sour cream, and chili paste.* Taste and season with salt if needed. (probs not)3. Finish with Heavy Cream:* Stir in 2–3 dashes of heavy cream to balance the heat and add a silky finish.4. Chill:* Refrigerate for 15–30 minutes to let the flavors meld.

Yes the heat level is quite high, but love the flavor punch the chili gave to my short ribs. For just over a lb. of meat, I used 1 1/2 peppers. I bit off an itsy piece before adding to the pot, and my mouth went on fire. Thus, only 1 1/2 peppers.The next time I will remove the seeds, and then, perhaps, I'll add more peppers. Their flavor is wonderful. In culinary school I actually had a class in peppers, geared mostly to Southwest cooking. I would not use Calabrian in my chili verde, though I have many ideas of where they would work beautifully. And yes, I will buy this product again, and the price is very good.

Chop up a dozen and simmer in olive oil to make Calabrian chili oil for pizza or pasta dishes! Yum! High quality peppers

These peppers are semi-dried and packed in oil. You can use them to make a paste to season cheese or other foods or put in a diced up pepper to flavor pasta and pizza. I like a 1/4 tsp of this in a rigatoni dish with dried tomatoes and a few other ingredients (fresh parmesan shavings, for example.)The peppers are spicier than a jalapeno but not as spicy as a habanero. They are salty and fruity tasting.

The chilis are great. The package was leaking oil they are packed in. Better packaging perhaps !