From a recipe that spans the Balkans, salutes Italy, & honors Jewish motherhood, like fine wine these marinated pickled Hungarian goathorn peppers in oil only get better with age. (And once opened and refrigerated they seem to last forever.) Two delicious gourmet products in one jar! The silky peppers and the spicy extra-virgin olive oil blend!
A savory hors d'oeurves to serve with cheese and bread. Garnish taters, turkey, lamb or lox. Spice up pizza, pasta, omelettes, salads, and sandwiches.
Toss piquant oil on salads or greens. – Or use it to sauté chicken or marinate halibut, salmon, steak, or lamb.
