Another one of my favorite chilies is Aleppo. These delicious darlings go perfectly with grilled meats like chicken breast, lamb chops and steaks. I liberally sprinkle it on plantain and potato wedges, and use it on any old tuna or egg salad to heighten flavors.

In the Middle East, I had it sprinkled on sardines and wrapped in grape leaves drizzled with fresh pressed olive oil and grilled. The flavors are so robust, so I use it in instead of paprika.

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