These Hungarian goat horn peppers—a regional favorite in the Pacific Northwest—are produced in small batches based on a family recipe from more than 25 years ago. The oil-packed peppers have a tender, not leathery, texture and bright, piquant flavor enhanced with garlic and a secret blend of spices that perfectly moderate the pepper’s heat level. Mama Lil's original recipe perfectly straddles the line between sweet and savory, with a tangy brightness and vegetal notes that are highlighted by the fruitiness of extra-virgin olive oil. They are as good straight from the jar as stirred into countless dishes—there’s little that Mama Lil's peppers can’t improve.
Tuck the peppers into most any sandwich, or mince finely and stir into egg salad or your deviled egg filling (add a couple of anchovies too for a game-changing combo). Pile them on a burger or scatter them over homemade pizza—they'll even liven up pies delivered from your favorite pizza chain. Chopped fine, the peppers add a sweet-tart burst to most any tomato-based pasta sauce, especially our Pasta alla Norma
or Pasta con Fagioli
. Or add to stews and braises for a clarifying accent note, like our Tuscan Beef and Black Pepper Stew
(Peposo alla Fornacina) or Roman Braised Beef with Tomato and Cloves
. Or swap in any of our recipes where we use peppadew peppers, like our ultra-fast Skirt Steak Salad with Arugula and Peppadews
The flavorful oil in which the peppers come packed is as valuable as the peppers themselves. Use it as the base for vinaigrettes, or drizzle over toasted rustic bread and dollop with ricotta for a quick bruschetta. Or simpler yet, blend whole peppers into store-bought mayonnaise for an instant aioli to pair with vegetables, shrimp, salmon or crab cakes. Drizzle it over roasted meats, vegetables or use to cook scrambled or fried eggs.
Net weight: 12 ounces
Ingredients: Goat horn peppers, non-GMO expeller-pressed canola oil, extra-virgin olive oil, vinegar, salt, garlic, spices, lemon juice
Place of Origin: Portland, Oregon