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Pepperoncini (Friggitello) Pepper: Your Ultimate Guide

Pepperoncini: The Complete Guide, Scoville and Easy Recipes

by wsg team
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Peperoncino vs Pepperoncini peppers

You don’t have to be Italian to enjoy the mildly hot and sweet pepperoncini. These peppers are now available worldwide, bringing their unique flavor to kitchens everywhere—except maybe the North Pole (polar bears probably aren’t fans of spicy food). Unlike the fiery peppers used in pepper spray, pepperoncini are known for their mild heat, making them a favorite for those who enjoy a gentle kick in their dishes.

Anyway, back on hot chili.

Pepperoncini are very popular in the United States, where they are also known as Tuscan peppers, sweet Italian peppers, or golden Greek peppers. These peppers are in the lower mid-range of the Scoville scale, so you can safely eat them even if you’re not particularly a fan of having a fire in your mouth. However, don’t go overboard, as your friends may start calling you Pepe (which means pepper in Italian).

Their slight hotness will wake up and delight your taste buds, but if you eat too many, the sensations may not be quite pleasant the next morning.

What Is a Pepperoncini Pepper?

Peperoncini are a type of chili pepper that originates from Italy. These peppers are typically mild, but they can vary in heat level depending on the variety. They are often used as a topping or garnish on various dishes, such as salads, pizzas, and sandwiches.

Belonging to the same family as bell peppers, pepperoncini have a much smaller size and shape. They have a mild flavor with notes of sweetness and bitterness, making them ideal for salads and sandwiches. They have a crunchy texture and a refreshing tangy taste, which makes them a popular ingredient in Mediterranean cuisine. Although native to Italy, pepperoncini are now grown and consumed all over Europe, North America, and Australia.

How Hot Are Peperoncini Peppers (Scoville Scale)?

There are many different kinds of hot peppers in Italy, and the heat level is different for each variety. A pepperoni (pepperoncino) from Piedmont is much milder than a peperoncino from Campania.

 

scoville scale Pepperoncini

As mentioned the pepperoncini has a score of 100 to 500 SHU (Scoville Units of Heat). These medium hot peppers are a real staple of Italian and Greek cuisine. And for a reason.

It won’t burn your mouth, but will still provide you a nice mild hotness to spice up your meal.

Pepperoncini Scoville heat units: 100-500 SHU

On the Scoville heat scale, pepperoncini measure from 100 to 500 units of Scoville heat, which is quite mild.

Peppers, without heat or spiciness, have ZERO Scoville Heat Units, while the popular jalapeno pepper averages about 5000 Scoville Heat Units, which makes these peppers about 50 times sweeter than jalapeno peppers.

To put it another way, jalapeno peppers are about 50 times hotter than pepperoncini peppers.

 

Check out more information on the Scoville scale here.

 

Peperoncino vs Pepperoncini

Even the most basic Italian terms can be confusing. Peperoncino, peperoncini, and sometimes peperoncetto all refer to the same spicy pepper! The difference is in their usage: “peperoncino” is the singular form, and “peperoncini” is the plural. In Italian cuisine, “peperoncino” can also refer to a pickled preparation of small hot peppers marinated in oil, used in a variety of dishes.

How to Pronounce Peperoncini

Proper pronunciation might not improve your cooking skills, but it can be useful when shopping or sharing your experience with friends. The proper way to say peperoncini is “pepper-on-cheenee” (/pɛp.pɛ.ron.’tʃi:.ni/ in the International Phonetic Alphabet).

Where Do You Find Peperoncini?

Pepperoncini are usually found in Italian specialty markets. In the United States, you can find them at some specialty food stores or by ordering them online from a few different places. You can also order them from Amazon.com, but be aware that it is difficult to know what you are getting if you order from there because they do not label the peppers by type or country of origin. Pepperoncini can also be found at some Italian grocery stores in the United States such as Gourmet Food Store and O’Brien’s Food Markets.

Best Types of Pepperoncini to Try

There are two main varieties of pepperoncini: Italian and Greek, with the Greek variety being slightly sweeter and shorter. Sometimes, you might encounter red pepperoncini, which are simply the same peppers that have ripened and turned red, becoming a bit sweeter in the process.

What To Do With Peperoncini?

pickled cooked peperoncini peppers in a plate

Pepperoncini can be used in many recipes, either as an ingredient or a garnish. Here are some ideas:

  • Add them to a salad for flavor and heat.
  • Use them as a pizza topping.
  • Garnish a sandwich with them.
  • – Make a peperoncini-based sauce or dip
  • Add them to a soup or stew.

You can use them in many recipes as an ingredient or as garnish for food such as pizza, pasta or even in marinara sauce.

if you want something with a little more kick from the sauce without adding too much spice from cayenne pepper like salsa verde does when served alone with grilled chicken or sweet potato salad.

Preservation Methods

These mildly spicy sweet peppers can be preserved by drying or freezing. To dry peperoncini, simply place them in an airtight container for about 6 to 8 weeks. When dried, they will keep for up to 2 years if stored properly. To freeze them, place them in a freezer bag for up to 3 months.

Health Benefits and Nutrition

Pepperoncini are an excellent source of vitamins C and A (in the form of carotenoids), dietary fiber, potassium, selenium, magnesium, folic acid, vitamin E, and phosphorus. A 30g serving contains about eight calories, making them a good choice for those looking to lose weight.

Vitamin C

Vitamin C, also known as ascorbate and ascorbic acid, is a water-soluble vitamin. Actually, this means that the human body cannot store this essential vitamin, so it must be obtained through the diet.

The synthesis of carnitine (formed in the kidneys and liver), which is responsible for the conversion of fat into energy in its energy-producing structures in cells, is influenced by the level of vitamin C.

In addition, this vitamin is a powerful antioxidant that protects the body from free radical damage resulting from pollutants, normal metabolism and toxins.

Capsaicin

Capsaicin is the real source of the heat or spiciness in peppers and chilies and has been deeply studied for decades now. So, below we’ll look at some of its benefits.

For example, some studies found that consuming foods rich in capsaicin caused apoptosis in more than one type of prostate cancer and considerably stopped the spread of prostate cancer cells.

In addition, some research established that this active component of peppers urges prostate cancer cells to be eliminated.

According to the University of Maryland Medical Center, many creams contain capsaicin, as it is beneficial for relieving pain from a variety of conditions, such as fibromyalgia, arthritis, low back pain and nerve pain.

Pepperoncini vs Banana Pepper

They both look quite similar, but they are not the same. So, what is the difference between pepperoncini and banana pepper?

banana pepper in the garden

banana pepper

 

Despite their similar appearance, pepperoncini and banana peppers have differences in appearance, heat, and taste. Pepperoncini are usually more wrinkled and have thin walls, while banana peppers are smoother with thicker walls. Banana peppers are generally sweeter and less spicy than pepperoncini.

Pepperoncini vs Jalapeno

Pepperoncini are much milder than jalapenos, with a Scoville rating of 100 to 500 SHU compared to jalapenos’ 2,500 to 8,000 SHU. Jalapenos are spicier and lack the sweetness of pepperoncini, making them better suited for those who prefer a hotter kick in their dishes.

Easy Stuffed Pepperoncini Peppers Recipe

 

Easy Stuffed Pepperoncini Peppers Recipe

If you are bringing this antipasto appetizer to a party, be sure to get the recipe with you, because everyone will ask you about it after trying them out.

Easy Stuffed Pepperoncini Peppers Recipe

Stuffed Pepperoncini Peppers Recipe

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Prep Time 45 minutes
Cook Time 1 hour
Course Main Course
Servings 36

Ingredients
  

  • 6 slices of bacon cut into small pieces
  • cup chopped shallots
  • 1 red bell pepper thinly sliced (for decoration or use tomato slices)
  • 1 package 8 ounces cream cheese, softened
  • 1 tablespoon of milk
  • 32 ounces pepperoncini

Instructions
 

  • In a large skillet, cook the bacon over medium heat until the bacon is golden brown. Move the bacon to paper towels. Save the bacon juice.
  • In the cooking juice, cook the shallots and red pepper over medium heat until the vegetables are tender. Cook for about 5 minutes. Remove the pan from the heat and let cool for 20 minutes.
  • In a small bowl, beat the cream cheese and milk with an electric mixer on medium speed until smooth. Stir the bacon and shallot into the mixture.
  • Pour the cream cheese mixture into a thick plastic bag. Cut a small hole in one corner to extract the filling from it.
  • With a small knife, make a cut lengthwise in each pepper. Do not cut the pepper entirely.
  • Squeezing the bag, pour the cream cheese mixture into the peppers.
  • Cover and refrigerate for at least 1 hour, up to a day.

That’s it. Enjoy!

Nutritional Information:

  • Calories: 52.2 calories
  • Carbohydrates: 1.9 g
  • Cholesterol: 10.1 mg
  • Fat: 4.4 g
  • Saturated fat: 2.1 g
  • Trans fat: 0
  • Unsaturated fats: 0
  • Dietary fiber: 0.4 g
  • Protein: 1.3 g
  • Sodium: 384.8 mg
  • Sugars: 0.2 g

 

How To Make Pepperoncini Juice And What Is It?

pickled Pepperoncini Juice in a cup

 

Peperoncini juice is just the liquid the peppers are marinated and it’s called brine. You can use it as as a flavor enhancer or ingredient in other recipes.

It can be added to marinades, salad dressings, or used as a substitute for vinegar in recipes. It adds a tangy, slightly spicy flavor to dishes. Or if you feel adventurous you can consume / drink it as is, but in moderation as it’s not the healthiest thing to drink.

So, if you need Peperoncini juice, just strain pickled Peperoncini peppers and use the liquid for your recipes.

Don’t have pickled Peperoncini peppers at home? Well, don’t worry, below you can find my easy recipe for homemade pickled Peperoncini peppers that are equally delicious or even better than store bought ones.

 

Pickled Pepperoncini Recipe

Making your own pickled pepperoncini is fun and easy. Begin with a pound or more of fresh pepperoncinis. You’ll need water, sugar, vinegar, pickling salt, garlic, and any other herbs you wish to add for taste.

Ingredients:

  • 4 cups pepperoncini peppers
  • 2 cups water
  • 2 cups apple cider vinegar (or white vinegar)
  • 2 tbsp salt
  • 1-2 bay leaves
  • 3 cloves garlic
  • 1/2 tbsp peppercorns

Instructions:

  1. Wash the peppers and care
    fully cut a slit at the bottom of each. This will help the flavor infuse.
  2. Bring the water, vinegar, and salt to a boil.
  3. Fill your pot with the peppers, bay leaves, garlic, and peppercorns.
  4. Pour the boiling liquid over the peppers and cover. Let the mixture cool to room temperature.
  5. Once cool, transfer the peppers and brine to an airtight jar and refrigerate.

They will be ready to enjoy after a few weeks. Pickled pepperoncini are perfect for salads, sandwiches, or as a side dish to many meals.

Substitutes for Pepperoncini

If you can’t find pepperoncini, several peppers can be good substitutes, depending on your desired heat level and flavor profile:

  • Banana Peppers: Less spicy and slightly sweeter.
  • Cayenne Peppers: Much spicier, best used in smaller quantities.
  • Cherry Peppers: Can be sweet or hot, offering a similar crunch.
  • Anaheim Peppers: Mildly spicy, with a different flavor but similar in heat.

Tips and FAQ’s

Peperoncini is one of those ingredients that has a lot of flavor, but not a lot of rules. The best way to use peperoncini is to toss it in any dish you want to add some heat and flavor to, such as pasta or pizza.

You can also mix it with olive oil, salt and pepper and drizzle it over sandwiches or baked potatoes. Just make sure the peppers are ripe so they don’t release too much liquid when they’re cooked.

There are a few things to keep in mind when using peperoncini:

  • Peppers should be firm, but not hard (if they’re too hard, they won’t soften when cooked).
  • The stems should be intact when you are buying them(if cut open, the flesh will spoil).
  • There are green, yellow and red Peperoncini peppers depending on whether they are ripe, pickled, marinated. Red Peperoncinis are a bit sweeter and hotter that the young green Peperoncini.

You just can’t go wrong with Pepperoncini peppers. They have a distinctive flavor that is spicy and hot with a slightly sweet taste. They are usually used to add heat and flavor to soups and stews, but they are also delicious eaten right out of the jar with a little salt and olive oil (or vinegar). They can be added to salads, pasta sauces and other dishes(like delicious old fashioned chutney) for extra heat and flavor. They can also be added to marinades for meats and vegetables for extra punch of “heat” and flavor.

Do you have any suggestions or questions about Pepperoncini? If you do make sure to chime in the comments below.


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