1) What's the difference between the round and the long skinny peppers? I have Googled Calabrese chiles and I get pictures of both types in the results, so I'm curious how they could both be called the same thing when they look so different. Do they taste the same? The commercially cured round and long ones that I've tried pretty much taste the same.
2) Have you tried using dried peppers rather than the canned-in-oil? They make a nice chili oil, but it tastes nothing at all like this.
3) Do you think cheap EVOO should be okay to use, or is it worth it to use an expensive/high quality EVOO? I think as long as you like the tase of the EVOO, ity will be fine. I use a fairly inexpensive EVOO for this.
I'm going to start a few aeroponic tower gardens this spring and plan to grow all sorts of things for my pizzas like basil, arugula, spinach, peppers, lettuce, tomatoes, chives, etc. Growing them is the easy part. They have been prolific in my garden and others. Making them taste like the ones in the jars has proven to be much more difficult.