Pepperoncini peppers recipe

Pepperoncini peppers are commonly sold picked up, giving them a tangy, sour taste. Also known as sweet Italian peppers, golden Greek peppers, or friggitello in Italy, they are often featured in Mediterranean-inspired dishes like Salads, antipasto platters, Pickle Juices, sandwiches, Relish, Salsa and pizza.

Pepperoncini Pepper Pasta Salad

Ingredients:

• 12 oz (340 g) pasta (e.g., penne, fusilli, or rotini)
• 1 cup (140 g) sliced pepperoncini peppers (pickled, drained)
• 1/2 cup (75 g) cherry tomatoes, halved
• 1/2 cup (75 g) black olives, sliced
• 1/4 cup (30 g) red onion, finely chopped
• 1/4 cup (60 g) crumbled feta cheese
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

• Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
• Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
• Combine Ingredients: In a large bowl, combine the cooked pasta, sliced pepperoncini peppers, cherry tomatoes, black olives, red onion, and crumbled feta cheese.
• Add Dressing: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
• Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Garnish with fresh basil or parsley before serving, if desired.

 

Pepperoncini and Roast Beef Sandwich

Ingredients:

• 1 lb (450 g) roast beef, thinly sliced (preferably deli-style or from a roast)
• 1 cup (140 g) sliced pepperoncini peppers (pickled, drained)
• 1/2 cup (60 g) sliced provolone or mozzarella cheese
• 1/4 cup (60 g) mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp horseradish sauce (optional, for extra kick)
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• 4 ciabatta rolls or crusty baguettes, split
• 1 cup (60 g) fresh spinach or arugula (optional)
• 1/2 red onion, thinly sliced (optional)

Instructions:

• Prepare the Spread: In a small bowl, mix the mayonnaise, Dijon mustard, and horseradish sauce (if using). Adjust seasoning with salt and pepper to taste.
• Prepare the Bread: Preheat a grill pan or skillet over medium heat. Brush the cut sides of the ciabatta rolls or baguette with olive oil. Place them cut-side down on the pan and toast until golden brown and crispy. Remove from heat.
• Assemble the Sandwiches: Spread the mayonnaise mixture evenly on the cut sides of each toasted roll or baguette.

Layer the thinly sliced roast beef evenly on the bottom halves of the rolls. Top with sliced provolone or mozzarella cheese, followed by the sliced pepperoncini peppers.

Add a few slices of red onion if desired, and a handful of fresh spinach or arugula for extra freshness and crunch.

• Finish and Serve: Close the sandwiches with the top halves of the rolls. Press down gently to help the ingredients meld together.

If you like, you can briefly return the sandwiches to the grill pan or skillet to warm the contents and melt the cheese slightly. Just grill for about 1-2 minutes on each side.

• Cut and Enjoy: Slice the sandwiches in half and serve immediately. They are perfect for a hearty lunch or a casual dinner.

 

Pepperoncini Pepper Pizza

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1/2 cup (120 ml) tomato sauce or pizza sauce
• 1 1/2 cups (150 g) shredded mozzarella cheese
• 1/2 cup (70 g) sliced pepperoncini peppers (pickled, drained)
• 1/2 cup (70 g) sliced black olives (optional)
• 1/4 cup (30 g) sliced red onions (optional)
• 1/2 cup (75 g) sliced cooked or cured meats (e.g., pepperoni, salami, or prosciutto, optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• Olive oil for drizzling
• Fresh basil or parsley for garnish (optional)
• Salt and pepper, to taste

Instructions:

• Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
• Prepare the Dough: Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza peel or a baking sheet lined with parchment paper.
• Assemble the Pizza: Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges for the crust.

Sprinkle the shredded mozzarella cheese evenly over the sauce.

Distribute the sliced pepperoncini peppers over the cheese. If using, also add the sliced black olives, red onions, and any cooked or cured meats at this stage.

• Season and Bake: Sprinkle the dried oregano and basil over the pizza. Drizzle a bit of olive oil over the top for extra flavor and a crispier crust. Season with a little salt and pepper to taste.
• Bake the Pizza: Transfer the pizza to the preheated oven (or onto the pizza stone if using). Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
• Garnish and Serve: Once baked, remove the pizza from the oven and let it cool for a couple of minutes. Garnish with fresh basil or parsley if desired. Slice and serve hot.

 

Pepperoncini and Garlic Pasta

Ingredients:

• 12 oz (340 g) pasta (e.g., penne, fusilli, or spaghetti)
• 1 cup (140 g) sliced pepperoncini peppers (pickled, drained)
• 4 cloves garlic, thinly sliced
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/2 cup (120 ml) chicken or vegetable broth
• 1/2 cup (50 g) grated Parmesan cheese
• 1/4 cup (60 g) chopped fresh parsley or basil
• 1/4 tsp red pepper flakes (optional, for extra heat)
• Salt and pepper, to taste
• Lemon zest from 1 lemon (optional, for added freshness)

Instructions:

• Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
• Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring frequently, until the garlic is fragrant and lightly golden about 1-2 minutes. Be careful not to burn the garlic.
• Add Pepperoncini and Broth: Add the sliced pepperoncini peppers to the skillet and sauté for another 2 minutes. Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for about 2-3 minutes to allow the flavors to combine.
• Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to combine and heat through. If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency.
• Finish and Serve: Stir in the grated Parmesan cheese and chopped parsley or basil. Adjust the seasoning with salt and pepper to taste. For an extra burst of flavor, you can add lemon zest if desired. If you like a bit more heat, sprinkle in some red pepper flakes.
• Serve: Divide the pasta among serving plates. Garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately.

 

Pepperoncini peppers Pickle Juices recipe

Ingredients:

• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon salt (pickling or kosher salt is ideal)
• 2 cloves garlic, minced (optional, for extra flavor)
• 1 teaspoon dried oregano (optional, for added herbal notes)
• 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)

Instructions:

• Combine Ingredients: In a medium saucepan, combine the vinegar, water, sugar, and salt. If you’re using garlic, oregano, or red pepper flakes, add them to the mix.
• Heat the Mixture: Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure that the sugar and salt dissolve completely.
• Cool the Brine: Once the mixture reaches a boil and the sugar and salt are fully dissolved, remove it from heat and let it cool to room temperature.
• Transfer to a Jar: Pour the cooled brine into a clean jar or container. If you want to infuse the brine further, you can add additional fresh herbs or spices at this point.
• Refrigerate: Seal the jar and refrigerate. The pickle juice will develop more flavor as it sits, so it’s a good idea to let it rest for at least 24 hours before using.
• Use and Enjoy: Use the pickle juice as a tangy dressing, marinade, or a flavorful addition to recipes. It’s also great for adding a zesty kick to sandwiches and salads.

 

Pepperoncini peppers Relish recipe

Ingredients:

• 2 cups finely chopped pepperoncini peppers (seeds removed)
• 1 cup finely chopped onion (about 1 medium onion)
• 1 cup finely chopped bell peppers (red, green, or a mix)
• 1 cup white vinegar
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon salt
• 1 tablespoon mustard seeds (optional, for extra flavor)
• 1/2 teaspoon celery seeds (optional)
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric (for color, optional)

Instructions:

• Prepare the Vegetables: Wash and chop the pepperoncini peppers, onions, and bell peppers into small, uniform pieces. Removing the seeds from the peppers is optional, but it can help reduce bitterness and excess heat.
• Combine Ingredients: In a large saucepan, combine the chopped peppers, onions, and bell peppers.
• Add Vinegar and Seasonings: Pour in the white vinegar, water, sugar, salt, mustard seeds, celery seeds, black pepper, and turmeric. Stir to combine.
• Cook the Relish: Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat and let it simmer for about 10-15 minutes, or until the vegetables are tender and the liquid has slightly thickened.
• Cool and Jar: Remove the saucepan from heat and let the relish cool slightly. Transfer the hot relish into clean, sterilized jars, leaving about 1/2 inch of headspace at the top.
• Seal and Process (Optional): Seal the jars with lids. If you plan to store the relish for an extended period, you can process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Otherwise, simply let them cool to room temperature.
• Store: Once cooled, store the jars in the refrigerator. The relish will be kept for several weeks in the fridge. For the best flavor, let it sit for at least 24 hours before using it to allow the flavors to meld.

Pepperoncini Salsa Recipe

Ingredients:

• 1 cup finely chopped pepperoncini peppers (seeds removed, if desired)
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup finely chopped red onion
• 1/2 cup diced bell pepper (red or green)
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro (or parsley if preferred)
• 1 tablespoon lime juice (or lemon juice)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
• Salt and black pepper to taste

Instructions:

• Prepare the Ingredients: Wash and chop the pepperoncini peppers, removing the seeds if you prefer a milder salsa. Dice the tomatoes, chop the red onion, and dice the bell pepper. Mince the garlic.
• Mix the Vegetables: In a large bowl, combine the chopped pepperoncini peppers, diced tomatoes, red onion, bell pepper, and minced garlic.
• Add Flavorings: Stir in the chopped cilantro, lime juice, olive oil, ground cumin, and smoked paprika (if using).
• Season: Add salt and black pepper to taste. Mix everything well to ensure all the ingredients are evenly distributed.
• Chill: Let the salsa sit for at least 30 minutes in the refrigerator to allow the flavors to meld. This will also help the salsa develop a more integrated flavor.
• Serve: Serve the salsa with tortilla chips, as a topping for tacos, grilled meats, or even as a fresh accompaniment to rice dishes.