As a Chicago native, [giardiniera](https://www.seriouseats.com/taste-test-the-best-giardiniera) is one of my favorite condiments for sandwiches of all kinds from Italian cold cut heros to breakfast burritos. In my hubris I planted a ghost pepper plant (along with habanero, shishito, and bell pepper plants) this spring and am now trying to figure out additional uses for all the ghost peppers (hot sauce being the obvious primary vessel). I’m curious if anyone’s tried to turn any super hot peppers into giardiniera, and how it turned out…Too hot to use in sufficient quantity without overwhelming the dish? A good way to kick up the heat on an already great condiment?