From late summer to early fall, Gangi Dante harvests their organic red chile peppers at peak ripeness and sun-dries them on the family farm. Sun-drying allows their fruity heat to concentrate and their texture to become brittle and easy to crush. Gangi Dante Dried Red Chile Peppers boast a medium-level heat, similar to Calabrian peppers, with just enough kick to complement a dish without competing with other flavors. And while they may look similar to the sweet, olive oil-friedPeperoni Cruschifrom Masseria Mirogallo, these peppers are spicier.
How to use
Gently crush Gangi Dante Organic Sicilian Red Chile Peppers into large flakes to add a touch of heat to pasta dishes like Pasta con le Sarde (Sardines and Wild Fennel) or Bucatini all'Amatriciana. Bloom flakes in a saucepan with hot olive oil, creating a quick chile oil condiment to swirl over soups or roasted vegetables and meats. Or make your own Sicilian chile paste by grinding the peppers with a mild extra virgin olive oil, like Biancolilla Organic Extra Virgin Olive Oil from Titone, until smooth. Spoon the paste into a jar, store in the refrigerator and use it to add oomph to pasta, seafood and tomato sauces.
