Pepperoncini peppers are mild chili peppers known for their tangy and slightly sweet taste. They are often used in salads, sandwiches, and antipasto platters, adding a mild heat and bright flavor to dishes. Pepperoncini peppers are also commonly pickled, preserving their unique flavor for longer storage.
Peppers thrive when grown alongside parsnips, peas, tomatoes, carrots, onions and eggplants
Pest
Watering
Pepperoncini peppers prefer well-drained soil. Keep the soil consistently moist, ensuring it stays evenly damp. Water deeply when the top inch of soil feels dry to the touch. Allow excess water to drain away to prevent waterlogging and encourage robust pepper growth.
Harvesting
When harvesting pepperoncini peppers, wait until they have reached their full size and have turned bright green or yellowish-green, depending on the variety. Use a sharp pair of scissors or pruning shears to snip the peppers from the plant, leaving a short stem attached. Harvest regularly to encourage continued production. Pepperoncini peppers
Culinary/ Uses
Pepperoncini peppers are versatile in culinary applications, offering a mild, slightly tangy flavor. They can be used whole or sliced in salads, sandwiches, or antipasto platters for a subtle kick. Pepperoncini peppers can also be pickled or brined, enhancing their tanginess and making them a flavorful addition to pizzas, sandwiches, and Mediterranean dishes. With their vibrant color and mild heat, pepperoncini peppers add a delightful touch to a variety of culinary creations.
