DeLallo Mild Pepperoncini Peppers are grown in Greece, pickled and packed in a tangy vinegar brine to preserve their crisp texture. These crunchy and colorful peppers are a staple garnish and condiment.

• Product of Greece.
• Premium handpicked veggies packed fresh.
• 100% cured: no heat used so veggies maintain crisp texture.
• Mild and tangy with a big pepper flavor.

Kitchen Tips and Usages:

We love to use these in:

• Pizza
• Salads
• Garnish for antipasti platters
• Pasta Salads
• Sandwiches
• Slow cooked beef
• Nachos
• Greek Mezze platters
• Bloody Mary’s
• Dips

Don’t throw away the juice! Use the juice to make a marinade, a salad dressing, a tangy barbecue sauce or even add it to a Bloody Mary.

Frequently Asked Questions:

What are pepperoncini peppers?

Pepperoncini peppers are mild, tangy chili peppers that are popular in Mediterranean and Italian cuisine. They’re usually light green or yellow, with a thin, wrinkled skin and a slightly sweet, vinegary flavor—think of them as the zippy, crunchy peppers you often find in salads, sandwiches, or on top of pizzas.

Most often, you’ll see them pickled and jarred in grocery stores, ready to add a little kick (but not too much heat!) to your favorite dishes. Pepperoncini peppers are a great way to add crunch and flavor without overwhelming your taste buds—perfect if you love a little zing but don’t want things too spicy!

Where do pepperoncini peppers come from?

Our pepperoncini peppers are grown in Greece. Pepperoncini peppers originally come from southern Europe, particularly Italy and Greece. These mildly spicy, tangy peppers are a staple in Mediterranean cuisine and have been enjoyed for centuries. In Italy, they’re often called “friggitelli” or “peperoncini,” while in Greece, you might see them labeled as “golden Greek peppers.” Today, pepperoncini are grown all around the world, but their roots (and their vibrant flavor!) are firmly planted in the sunny soils of the Mediterranean, and our DeLallo pepperoncini peppers are grown specifically in Greece.

Are pepperoncini peppers hot?

You can find both mild and hot versions of pepperoncini peppers, but Pepperoncini peppers are known for their mild heat. On the Scoville scale (which measures the spiciness of peppers), they usually fall between 100 and 500 Scoville Heat Units—much less than a jalapeño pepper. Instead of intense heat, pepperoncini offer a tangy, slightly sweet flavor with just a gentle kick, making them perfect for salads, sandwiches, or pizzas if you want a little zest without overwhelming spice.

Are banana peppers and pepperoncini peppers the same thing?

Banana peppers and pepperoncini peppers are often confused because they look and taste quite similar, but they’re not exactly the same thing!

Banana peppers are typically milder, with a slight sweetness and just a gentle kick of heat. They’re usually bright yellow and have a smooth, tangy flavor that makes them great for salads, sandwiches, and pickling.

Pepperoncini peppers are a bit more tangy and slightly hotter than banana peppers, but still pretty mild on the spice scale. They’re usually a little more wrinkled in appearance and are popular in Italian cuisine—think those tasty pickled peppers often found in antipasto platters or on top of Greek salads.

So, while banana peppers and pepperoncini peppers can often be used interchangeably in recipes, they’re two distinct varieties with their own unique flavors and characteristics.