The classic Italian chili pepper with an extra kick. To punch up your pastas, vegetables, and tomato sauces.
We may associate it most with southern Italy, but pepperoncini also grows great in Quebec. Harvested at maturity and sun dried, these peppers develop a mild taste with a lot of heat. It can be used just like Cayenne pepper- to add a little extra heat to a dish.
Not to be confused with friggitello peppers, which are much milder, and are often sold, pickled, as pepperoncini.
As with all spices – chilies are no exception – harvests vary from season to season, with Mother Nature contributing her own special touch from year to year. This season’s crop of local pepperoncini is especially full-bodied, in terms of its dark, rich colour and pronounced heat level.