Diavolicchi Hot Peppers in Extra Virgin Olive Oil

Diavolicchi Hot Peppers in Extra Virgin Olive OilIts no secret that we love chilies at Milk Street, and the diavolicchi from Masseria Mirogallo are some of our favorites. Their name comes from the Italian word for devil because they are said to be hotter than hell, but they also have a bright flavor and sweet finish. Hand selects and packed into jars with only wine vinegar and extra virgin olive oil produced from the same farms farm, these chili peppers piquancy will define and sharpen a dishs

ginger or scallions to the Wok

critic acid

or blended with a handful of chopped baby arugula

looks great and is a pleasure to use

rice pudding or a pot of oatmeal

sliced cabbage and apples to the jar

Quality this high is best enjoyed straight

molasses that complement this shoyu’s subtle sweetness

and the smooth polymer handles are triple-riveted

They work as well for storing baking ingredients like flours or sugars as they do for dried fruits

an easy version of the Sichuan greatest hit (and good enough to turn any tofu hater around)

the same process used to blend sherries of different ages