Chilli & heat · preserved

Calabrian chillies

Also called Calabrian chillies in oil, peperoncino calabrese, Calabrian peppers

Small, fruity, medium-hot red chillies from Calabria, usually sold preserved in oil. Chopped into pasta, pizza, sauces and sandwiches.

VeganVegetarianGluten-freeDairy-free

What can replace it

  • T2 · GoodFresno chillies

    Fresh rather than cured in oil; add salt, olive oil and a splash of vinegar.

  • T2 · GoodPeperoncino

    Dried and drier-tasting, without the oily fruitiness; bloom in olive oil. (use 0.5× the amount)

  • T2 · GoodSambal oelek

    Sharper and more vinegary, without the fruity oil-cured depth.

  • T3 · In a pinchChilli flakes

    Only the heat survives; bloom in olive oil for some of the round flavour. (use 0.5× the amount)

  • T3 · In a pinchHarissa

    Brings cumin and caraway that read North African rather than Italian.

Cook with Calabrian chillies

No recipes use it yet.