Pepperoncini, often searched as “pepperchinos,” are a mild and versatile chili pepper that add a distinct flavor to many dishes. These small peppers are a popular ingredient, especially in Mediterranean cuisine.
Understanding Peperoncini
Peperoncini belong to the species Capsicum annuum, which includes many common peppers like bell peppers and jalapeños. They are characterized by their mild heat level, ranging from 100 to 500 Scoville Heat Units (SHU). This places them significantly lower on the Scoville scale than a jalapeño, which measures between 2,500 to 8,000 SHU.
These peppers are small, 2 to 3 inches long. They have thin skin and are yellow to light green, ripening to red. While fresh peperoncini are available, they are most commonly found pickled, which alters their texture and taste. Peperoncini are a staple in Mediterranean cuisine, particularly in Greece and Italy, where they are also known as “golden Greek peppers” or “sweet Italian peppers.” They are believed to have been introduced to Europe in the 15th century from Central and South America.
Flavor Profile and Culinary Uses
Peperoncini have a unique flavor profile: tangy, subtly sweet, and mildly spicy, often with a briny taste when pickled. The pickling process enhances their tanginess and can lessen their sweetness while providing a pleasant crunch.
These peppers are frequently used to add a zesty, bright counterpoint to rich or savory dishes. They are a common feature in salads, especially antipasto and Greek salads, where they contribute a distinctive flavor alongside ingredients like feta cheese and olives. Peperoncini are also widely incorporated into sandwiches, such as subs or hoagies, and are a popular topping for pizzas.
Peperoncini can be added to pasta dishes for a touch of acidity and mild heat. They can also serve as a garnish for grilled meats or be blended into marinades, dressings, and dips to infuse a peppery kick. Some recipes even call for them in slow-cooked dishes, like shredded beef sandwiches, where their tartness complements the richness of the meat.
Nutritional Snapshot
Peperoncini offer several nutritional benefits while being low in calories and fat. A 30-gram serving contains about 8 calories. They are a good source of vitamins and minerals.
These peppers are particularly rich in Vitamin C, which supports immune function and skin health, and Vitamin A, important for eyesight. They also contain antioxidants, which help protect cells and may reduce the risk of certain diseases. Additionally, peperoncini provide dietary fiber, aiding in digestion.
Purchasing and Storage Tips
Peperoncini are most commonly purchased in jarred, pickled form, which can be found in the condiment or Italian food sections of most grocery stores. When buying jarred peperoncini, look for a clear brine and peppers that appear firm. Fresh peperoncini are sometimes available, especially in season.
Unopened jars of pickled peperoncini can last for up to a year when stored in a cool, dark pantry. Once opened, they should be refrigerated and can last for 1 to 3 months if submerged in brine. Using clean utensils when removing peppers from the jar helps prevent contamination. Fresh peperoncini have a shorter shelf life and should be stored unwashed in a plastic bag or airtight container in the refrigerator’s crisper drawer, where they will stay fresh for about 1 to 2 weeks.