Hot Peppers in Oil

The sweet and smoky flavor of peperoncino (spicy pepper) from Salerno has a surprising fire that is felt all over the mouth.

IASA uses a variety of pepper called Capsicum Annuum "Amando," commonly referred to as 'Amante' peppers by locals. The fresh, brilliant crimson peppers are mashed to a coarse paste, mixed with olive oil, and left to macerate for a few months to develop many layers of complex flavors. 

This peperoncino is the perfect ingredient and complement to many traditional dishes of Campania and Calabria, in southern Italy.