These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous EVOO such as Picual, Hojiblanca or Coratina.
This recipe uses our Santorini Oregano White Balsamic Vinegar. You could also try it with any of the following balsamic vinegars for a different taste:
Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.