If you are a fan of peppers, you HAVE to try these. They make them regular spice level as well, but these tamed ones are pickled....a little less spice, but it really lets the pepper taste come through. You can pretty much eat them right out of the bottle like a spicy pickle.
Excellent in nachos/tacos and I even had them in my eggs this morning. Would for sure try them in hotdogs and hamburgers.
Try 'em. You won't be sorry. 
I have a jar at home and have been meaning to make this for some time. The reviews for this dish (on foodnetwork) are fantastic.
Chicken Scarpiello
Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.
I think a lot of people who reviewed the resume served it over noodles or rice.
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