Chile – Pepperoncini

Peperoncini (or pepperoncini) are a variety of the species Capsicum annuum. The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Peperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars.

Peperoncini grow on a bushy plant that reaches 30 inches (77 cm) in height and produces sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches (5 to 8 cm) long, these bright green, wrinkled peppers taper to a blunt, lobed end.


Peperoncini are typically used in sandwiches, salads, tossed salads served in pizzerias, antipasto platters, and as a garnish to lend dishes a crunchy texture and a salty taste. They are also often served with kebab, such as ─░skender kebap. Peperoncini are sometimes briefly rinsed in cold water before serving to reduce the effects of the pickling brine on the taste.

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