Chiles
Calabrian Peninsula — Italy
Item #4068 - 290g
Grown near Crotone on the Ionian Sea about half way down the Calabrian peninsula, these Calabrian Chiles are plump and sweet, with just the right kick. Serve a spoonful alongside grilled chicken, add to tomato sauce, or give your pimento cheese a little zing. (VE, GF)
Brooklyn — New York
Item #4041- 10oz
Item #4141 - Case (6 x 10oz)
This blend of dried chiles, garlic, and spices has been staple of Tunisian, Libyan, Algerian, and Moroccan cuisine since Latin American peppers came to the Middle East in the 16th century. Hand made by New York Shuk using an old family recipe, and only in small batches, it’s spicy but not hot from the blend of three different chiles. While it’s perfect with dishes inspired by the Levant, New York Shuk’s signature harissa is delicious with everything. (VE, GF)
Denver — Colorado
Item #3320 - 8oz
Item #3321 - 32oz
Item #3322 - Case (12 x 8oz)
Susie Hojel, who was born and raised in Mexico City before moving to the States, made this mixture of dried roasted chiles, garlic, onions, spices, and oil four to replace a chile oil salsa she ate as a child. Along with the deeply satisfying texture, the level of chile heat is just enough to punch up whatever you put it on but not so hot to keep you from coming back for more. While it’s great on Mexican food, almost anything from pasta to eggs to vegetables benefit from a spoonful or two. (VE, GF)