Pickled Hungarian Goathorn peppers grown in Washington’s Yakima Valley, packed in a savory herb oil with a touch of garlic. Mildly spicy, tangy and wonderfully versatile: pile them onto pizza and sandwiches, toss into pasta or eggs, or add to a cheese and charcuterie board. And don’t toss the oil. It’s excellent for dressings, aioli or drizzled over roasted vegetables.