"My time in the kitchen is when I can get a little freaky, to use whatever ingredients I have on hand - anchovies, Calabrian chile peppers, capers, fish sauce, fresh herbs, butter, sardines, breadcrumbs - the list goes on and on. There are dozens of ingredients that can enhance your pasta sauce at home, but there's one in particular that I keep going back to over and over again. I make sure I have a jar of it at all times: pickled hot cherry peppers."
"These are not peppadew peppers or even pimentos; these are hot cherry peppers with a Scoville unit reading usually between 2,500 and 5,000. The peppers are spicy but also slightly sweet. What makes them really sing, however, is their lovely tartness when pickled. Though you won't usually find them fresh, you can buy jars of hot cherry peppers submerged in a vinegary brine."
Pickled hot cherry peppers deliver a bold combination of spice, slight sweetness, and bright tartness that complements tomato-based sauces. These peppers typically measure 2,500–5,000 Scoville units and are commonly sold jarred in a vinegary brine or served stuffed in delis. For sauce, chop the peppers coarsely and sauté with minced garlic, onion, olive oil, and herbs to build flavor. Add a can of San Marzano tomatoes or tomato passata and simmer about 20 minutes to develop a spicy, tangy arrabbiata-style sauce. Keep a jar on hand as a quick, high-impact flavor enhancer.
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