What are pepperoncini peppers?
These mild peppers measure about two-inches long. The pale, green-yellow skin is thin, and the flesh proves tangy and sweet. As the peppers ripen on the plant, they may turn red, though this doesn't affect the heat. Each mild pepper runs between 100 and 500 on the Scoville heat unit scale, which is closer to a bell pepper than a jalapeño.
Though they can be eaten raw, often pepperoncini peppers get pickled. This changes the flavor somewhat by lessening the sweetness and upping that natural tang. Pickled pepperoncini often come chopped or whole and are found in the condiment or Italian food section in the grocery store. Most of the time they are only sold as mild peppers, but DeLallo also offers a spicy version.
Where do pepperoncini come from?
Pepperoncini are famously grown the Mediterranean areas of Europe, namely Greece and Italy. They also can be found in Latin America, though the pepper isn't as popular there as other varietals are.
Because of the regional differences, the name pepperoncini may look different. This includes names and spellings such as peperoncini, friggitello, peperone, Tuscan pepper, golden Greek pepper and sweet Italian pepper.
Like many peppers, they originated in Central and South America. The small, flavorful pepper was brought to Europe by Spanish explorers. When they first made a debut in Italy, it was thought they were poisonous and were only used for decoration, just like another popular fruit, the tomato. Lucky for us, once people found out the pepperoncini peppers were edible it became a favorite ingredient.
The Best Pepperoncini Peppers - The Delallo Difference
It's not hard to find a jar of pepperoncini gracing most grocery store shelves. But just because there are plenty on the market, that doesn't mean all pickled peppers are created equal. At DeLallo, only the best pepperoncini peppers make the cut.
We know, because each one is handpicked for quality by farmers in Greece. Once cleaned, the peppers are packed fresh and get cured using no heat in order to keep the crisp texture intact and the pepperoncini fresh tasting. That means once you open a jar of whole pepperoncini, either hot or mild, the pepper remains firm and crunchy. Even the sliced version maintains that tangy, crispy and fresh essence, not the soft, wrinkly texture so many other pepperoncini brands have.
Another unique aspect to our peppers is they can heat you up. Yes, we’re talking about the hot pepperoncini. The same hand-picked, Greek varieties are used to make this condiment, but the vinegar used to pickle the peppers packs some natural capsicum to add more spice.
Ways To Use Pepperoncini Peppers
The pepperoncini pepper can be used in so many tasty ways, either in dishes, on top of foods, on the side to enhance a plate, or even popped in your mouth straight from the jar. They are tangy, crunchy and very satisfying.
On A Salad
Traditionally, pepperoncini are found on Greek salads, but they also work well on just about any leafy version. For example, add a little extra tang and crunch to the Cobb or Caesar salad. Spruce up a basic side salad, or mix pepperoncini into a chunky pasta or antipasti salad. Kitchen tip: use the liquid in the jar to make a tangy salad dressing.
Recipe: Italian Salad Shop Ingredients: Pepperoncini | Artichokes | Chickpeas | Red Peppers | Parmigiano-Reggiano | Golden Balsamic Vinegar
With Sandwiches and Wraps
The Italian sandwich traditionally incorporates salami, prosciutto, mortadella, ham, capicola, and provolone cheese, with the addition of bell pepper. But, add pepperoncini instead (or with), and it makes that classic sing. Pepperoncini are also great when added to a cheesesteak, tuna melt and roast beef sandwich.
Recipe: Italian Wrap Shop Ingredients: Genoa Salami | Sopressata | Pepperoni | Provolone | Olives | Pepperoncini | Italian Dressing
For Breakfast
For those who want a pepper kick without a lot of heat, pepperoncini is great in a breakfast burrito, or folded into a Greek-style omelet with feta, olives and tomato. Let this pepper garnish a plate of eggs or breakfast BLT too.
Cheese and Charcuterie Boards
Pair with cured meats, cheese, olives, spreads and toasts.
Other great ways to experience the magic of this mild sweet pepper:
- Pizza: Jazz that pizza up with a dose of pickled peppers. The pepper adds a fresh take on the classic dried chilies that usually get sprinkled on top.
- Casserole: Give a basic casserole a tangy, slightly spicy crunch by adding pepperoncini on top.
- Fried Chicken: Pair slices of the pepper with fried chicken.
- Beef Roasts: A great condiment for Italian beef or slow-cooked roasts.
- Hot Dogs: Make a hot dog go beyond with chopped peppers on top.
- Cheeseburgers: This is a great way to give a classic burger a unique crunch that may just trump the pickle for you.
Recipe: Easy Pepperoncini Roast Shop Ingredients: Extra Light Olive Oil | Pepperoncini
Pepperoncini Substitutions
The top substitute for pepperoncini peppers are banana peppers, which pack the same amount of heat, roughly between 0 and 500 Scoville heat units. The banana pepper has a light-yellow flesh that turns red as it matures and it looks a lot like the pepperoncini. So much so, it often gets mistaken for it, especially when chopped or sliced.
Another pepper that can take the place of a pepperoncini is the Hungarian wax pepper. It packs more heat, ranging between 5,000 and 15,000 Scoville heat units, but has the same look, a touch of sweetness and color as the pepperoncini. Think of the Hungarian was pepper as the spicy cousin to hot pepperoncini peppers.
