Calabrian Hot Pepper Paste

Hot Calabrian peppers, extra virgin olive oil, vinegar, and salt.

Calabrian chile heat registers as fruity and bright before it builds ‚ distinctly different from the sharp heat of cayenne or the earthy heat of ancho ‚ with olive oil rounding the finish into something rich and the vinegar keeping every bite clean and pungent.

Add a small spoonful to pasta sauces, arrabbiata, or aglio e olio for the genuine Calabrian heat that defines the original recipes ‚ start with 1/2 teaspoon and increase from there, as the intensity builds quickly.Stir into scrambled eggs, shakshuka, or a frittata for a fruity, peppery depth that elevates a simple breakfast; the olive oil base integrates cleanly into egg dishes where other hot sauces can taste sharp or acidic.Use as a condiment alongside grilled meats, pizza, or flatbreads, or whisk a teaspoon into vinaigrette for a spiced salad dressing with genuine Italian heat character.