Pepperoncini actually describes the hotter, spicier variety of chili peppers in Italy. In America however, the term is used to describe the sweeter "Italian" pepper, most often yellow to yellowish green. The American pepperoncini have a slight heat, and a mild bitterness and are often sold pickled and jarred.
Pepperoncini are usually picked when they're about 2 - 3 inches long and are bright green, bright yellow, or bright yellow-green. The peppers are often long and wrinkled with a lobed end.
Selecting and Buying
Preparation and Use
Pepperoncini are most often used to top sandwiches, tossed in with salads (especially Greek salads), and as appetizers. They're also popular to use as garnishes for Italian foods.
Slice off the stem end. If you don't like the seeds or ribs, simply split the pepper down the middle and use the edge of your blade to scrape out the seeds and ribs.
Conserving and Storing
Pepperoncini take extremely well to pickling.