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January 27, 2005

Pepperoncini

Also called Tuscan peppers, these thin, 2- to 3-inch-long chiles have a bright red, wrinkled skin. Grown in Greece, they are crunchy and have a slightly sweet flavor that can range from medium to medium-hot. (And not that you care, but this is my favorite pepper of all time. I can sit and snack on these things for hours.)

Storing:
Pepperoncinis are usually purchased either dried or jarred. If dried, store in a cool, dry place.

Qualities to Shop For:
Taut, glossy, unbroken skins
Green, well-attached cap
Solid color

Suggested Uses for Peppers:
Topping (ex: gyros, salads)
Stuffed (ex: cream cheese, fried garlic, and shallot mixture)
Antipasto
Garnish
Pickled

Posted by Kelli Little at January 27, 2005 04:10 PM

Comments

Posted by: Jeremy at August 5, 2005 04:25 PM