Where can I buy peperoncini macinati?

[yehfromthebay]

Does anyone know where I can purchase peperoncini macinati (Italian dried ground red pepper)? I can't find it anywhere online or in stores.

[Husky]

The best substitute I've found locally for really hot peperoncini (like the type I've eaten in Calabria) are from Cost Plus -- they're called Birdseye Chilis (product of Africa). Best to let them dry out a bit and then crush them with your fingers (with latex gloves on!). They are really small and have excellent heat. I think they are also called "piri-piri"...

[yehfromthebay]

Thanks Husky!

[cookieyumyum]

I know I'm resurrecting a verrrrrry old post, but I found your peperoncini macinati at Lucca Ravioli. Was the first time I've bought it and we were surprised how the depth it gave our tomato sauce. YUM!

I'm on the hunt for Calabrian Peperoncino to make Chili Oil.(high quality chili flakes) Unfortunately Lucca Ravioli did not have it.
http://www.formaggiokitchen.com/shop/...

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Lucca Ravioli
1100 Valencia St, San Francisco, CA 94110

[SteveG]

There are Calabrian bomba peppers (little round ones) preserved in oil for sale at Boulette's Larder and Rainbow Grocery. Boulette's Larder started carrying them first, at a high markup, but now Rainbow carries the same brand at a more reasonable price. Rainbow also has a spread made from the same peppers in oil for a much better price in terms of peppers / $, I like to use both depending on the purpose. You can find them in the same aisle as the mustards and mayos at Rainbow.

The spread is great on sandwiches and pizza, the whole peppers are nice for a rougher chop, and the oil is wonderful to drizzle on other things.

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Rainbow Grocery
1745 Folsom St, San Francisco, CA 94103

Boulettes Larder
Ferry Slip, San Francisco, CA 94111

[Robert Lauriston]

I haven't seen dried Calabrian peppers. Bi-Rite has probably the same stuff as Rainbow.

[fine wino]

Did you try Penzys for an online source?

[chemchef]

A couple suggestions in case you don't find it:

One thing that I've learned to do is to grind my red chile flakes in a spice grinder or coffee mill before using them. It releases their flavor much better than just using them straight. Also, if I'm making something that requires sauteing, I will put the pepper in with whatever I'm sauteing to release the fat-soluble flavor compounds.

[yehfromthebay]

I'm going to try that grinding method. Thanks chemchef!

[chemchef]

Yeah, I'm sure that its nothing compared to the Italian peppers, but I've found it gives a much more complex heat and flavor compared to just throwing the crushed, dried chiles in. Good luck and thanks for the post!

[Natiya]

I would Definitely try Genova in Oakland.

[Robert Lauriston]

The OP already did. Genova's a solid Italian deli but has nothing anything out of the ordinary.

[Robert Lauriston]

I've never seen it here, I imagine because it's expensive and stale compared with domestic products. I avoided using it when I lived in Italy (except when a friend gave me homegrown from relatives in Calabria).

I substitute regular crushed red pepper or ground cayenne.

[Melanie Wong]

Little City in North Beach uses Calabrian pepper to make their hot sausage. Is that it? Maybe they'd sell some.
http://www.chowhound.com/topics/30328...

[yehfromthebay]

I'll check it out. Thanks!

[Melanie Wong]

The sausages are great too, please let us know what you find out.

[Robert Lauriston]

Calabrian pepper's widely available here (e.g. AG Ferrari) preserved in oil.

[rworange]

What store have you tried?

[yehfromthebay]

I've gone to A.G. Ferrari, Genova and Market Hall. I've also checked out Italian markets in Burlingame, Redwood City, Los Angeles, and Pittsburgh.

[Lori SF]

Maybe calling Dean & DeLuca in St. Helena or maybe calling the CIA they might know of a source.

[rworange]

Hmmm ... well I'll keep an eye out in the Italian Delis in the East Bay. You might post on the General Board asking for an online source. Also give me a chance to check out Tagliaferri's in Petaluma. I hear they have good cannoli.

Just curious ... what do you want it for? What makes it so special?

[yehfromthebay]

The peperoncini macinati turns that simple tomato sauce into something spectacular. It also makes puttanesca super easy to put together. I've tried other peppers, including red pepper flakes and cayenne, but they just don't produce the same flavor.

The stash I purchased when I was over in Italy ran out, as did the stash my friends brought back when they visited last year. Don't know of any friends heading over there anytime soon.

[Lori SF]

maybe Lucca Ravioli Co, A. G. Ferrari Foods, Genova Delicatessen (Oakland) or maybe Rainbow Market.