3.5 oz. (comes w/ a bit of oil)
Calabrian chilies are great in an oily marinade for spring and summer produce. Also nice in salads with lots of herbs. Grill a fat piece of swordfish and make a relish with piquillo peppers, calabrian chilies, basil, some chopped olives and raw garlic. Plop a spoonful of aioli next to the fish and spoon over the pepper relish and you'll be very happy.