This post was originally published on this site
Calabrians love their chiles. In the toe of Italy’s boot, you’ll find them dried in wreaths, as a condiment on the table and in dishes dubbed “diavolo” or “infernale.” The Calabrians are not, however, so good at marketing them. The label on my imported jar of peppers states their purpose thus: “to make any recipe hot.” What an understatement.
Yes, there’s heat, a slow, gorgeous burn on the finish. But these chiles also pack fruitiness and a welcome wallop of acidity.
…