These small cherry-like chillies are round, hot and traditionally stuffed with tuna and arranged into jars of olive oil. A relatively mild chilli, not for use where heat is a priority, but has more flavour than a traditional long chilli. Great for stuffing and cooking as they lose half their heat when cooked but have an excellent flavour of the fruit itself. Cut out the stalk and with a tea spoon remove the seeds before stuffing.
