Chile Pepper Fun Fact - Calabrian Chile Peppers 

A Chile Pepper with an Italian flare... Mamma mia!!

Calabrian chiles are a category of chile peppers grown in the Italian region of Calabria, located at the toe of the boot. Enclosed by three separate mountain ranges and situated between the Tyrrhenian Sea to the west and the Ionian Sea to the east, Calabria enjoys a mild Mediterranean climate with little rain during the summer months, which is the prime season for growing chile peppers. 

Botanically speaking, Calabrian chiles are no different from similar varieties of Capsicum annuum grown anywhere else in the world. But their unique flavor and heat profile are a result of the specific growing conditions of the Calabrian region, with lots of sunlight and little rain. The acidity of the soil, the type and amount of fertilizer used, and many other factors help to distinguish chile peppers grown in Calabria from their brethren grown elsewhere. If you're not located in Europe, Calabrian chiles tend to be a bit pricey, since they are a prized export. A jar of chile paste can run $10 to $20. 

The best way to use Calabrian chiles depends on what form they come in. One of the most common is the crushed style, where the ripe hot chiles are ground into a paste along with oil, vinegar, and salt. The resulting chile paste resembles Indonesian sambal. 

In this form, the chiles constitute a spicy, smoky condiment, which can be used in all kinds of ways. For instance, combine it with an egg yolk, some garlic, vinegar, and salt, then process it in a food processor or blender while drizzling in oil to make a Calabrian chile aioli. Or blend it up with some fresh thyme, garlic, fresh orange juice plus the zest, along with some vinegar, oil, salt, and a raw egg to make a fruity, spicy marinade for grilled chicken. Add it to pasta, homemade hummus, pizza, roasted meats, sautéed greens, and sandwiches.