Recipe for Pepperocini peppers from a plant in my garden?

Question

I grew some pepperocini's this year not knowing really waht I was going to do with them. Does anyone have any suggestions for recipes or pickling recipes?

Answer 1

Pepperoncini Beef
INGREDIENTS

* 1 (3 pound) beef chuck roast
* 4 cloves garlic, sliced
* 1 (16 ounce) jar pepperoncini

DIRECTIONS

1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. Cover, and cook on Low for 6 to 8 hours.

Answer 2

I don't know pepperocini in particular, but this recipe works for both sweet peppers and hot peppers:

Roasted pepper salad
- De-seed the peppers, cut in half length-ways and place on a baking tray, skin-side up.
- Grill on high until the skins are blackened.
- Rub skins off and discard.
- Soak peppers in olive oil and lemon juice (keeps for about a week in the fridge)
To serve, take individual peppers out and use as a salad vegetable.

If the peppers are not very hot, you can also make this pasta sauce:

- Grill and peel peppers as above.
- Cook some pasta (shells are best).
- Chop peppers into large pieces, and stir into pasta. Add fresh basil leaves, feta pieces, toasted walnut or pecan halves, and a tablespoon of olive oil, and serve hot or cold.

Answer 3

Pickled Pepperoncini
Yield: 8 pints

4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt
olive oil (optional)

Wash peppers thoroughly. Remove core, seeds, and stems of large peppers.
Cut as desired, or leave whole after coring. The small, hot peppers may be
left whole with stems intact. Make 2 small slits in whole peppers. Mix
vinegar and water, heat to 150-160F/66-71C about to the simmering point.
Since it is rather volatile, vinegar should not boil a longtime. Pack
peppers rather tightly into jars. Pour hot vinegar and water over the
peppers to 1/2 inch of jar rim. Add salt to taste, seal, and process 15
minutes in hot-water bath. If oil is desired, add vinegar to only 3/4 in of
jar top. Add olive oil to come 1/2 in from top. The peppers will be coated
with oil when they pass through the oil layer as you use them.
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Another common recipe:

16-20 green Pepperoncini peppers 2.5 cups white vinegar 1 teaspoon salt Heat
the vinegar and salt in a saucepan. Put the Pepperoncinis in a sterilized
quart jar and pour the hot vinegar over them to within 1/2 inch of the top.
Seal, process 10 minutes in a boiling water bath. I would also add that
adding perhaps a 1/4 teaspoon of mexican oregano (or herb of your choice)
may add some extra favor to your final product. Proper preservation requires
removal of the air to prevent oxidative degradation. Also, one must remove
air to prevent aerobic bacteria from spoiling the food. When I make
"refrigerator pickles" like this, I'm thinking in terms of a 3-4 week
lifetime.


"SPECIAL" CHICKEN TACOS

1 1/2 lbs. chicken breasts
1 sm. onion, sliced
1/2 green pepper, sliced
6 pepperocini peppers, sliced
1/2 c. green olives, sliced
1/2 c. black olives, sliced
1 envelope taco seasoning mix

Brown sliced chicken breasts. Simmer 20 minutes until tender. Add sliced onion, green pepper, green olives, black olives and pepperocini peppers. Stir in 1 envelope taco seasoning mix. Simmer 10 minutes. Serve in soft flour tortillas with lettuce, cheese, sour cream or salsa.

Answer 4

Pepperoncini (oil and Garlic Spaghetti) Recipe #121070
We used to go to a restaurant that served this and we loved it so much that I learned how to make it!
by Jessica K
6-8
servings
time to make 40 min 15 min prep
1 lb spaghetti
6-8 garlic cloves, sliced fine NOT MINCED
1/2 cup olive oil, I use flavored
2-3 tablespoons dried chilies (or if not red pepper flakes work fine)
salt, fresh ground pepper, herbs (to taste)
1 cup water, from pasta pot

1. Put pasta in pot to boil over high heat. I usually put in oil, some salt, and fresh herbs in mine. Boil till tender, save 1 cup of the pasta water. Drain pasta.
2. Heat skillet over medium-high heat. Pour oil in skillet. When hot put garlic in it. Swirl around till fragant, about 3-4 minute.
3. Add spices and pasta. Add water, a little bit at a time, till pasta does not look dry but is not swimming in liquid either. Add 1/4 cup at a time. Toss to incorporate all together.
4. Enjoy!



Party Pepperoncini Recipe #186133
These rollups are an addictive party food! Use either Genoa salami or dry salami from the deli counter, sliced. Make a day ahead for the best flavor.
by puppitypup
8
servings
16
appetizers
time to make 5 min 5 min prep
16 slices salami
16 slices provolone cheese
16 pepperoncini peppers
1 tablespoon olive oil

1. Very lightly brush each slice of salami with olive oil.
2. Put a slice of provolone on each slice of salami and lightly brush with olive oil again.
3. Wrap salami and provolone around peppercini and secure with a toothpick.
4. Cover and refrigerate.



Pepperoncini-Cheese Dip Recipe #156003
From Cooking Light - -Tangy dip that is great on hard bread sticks.
by Krsi Sue
4
servings
time to make 10 min 10 min prep
1/4 cup cottage cheese
1/4 cup cream cheese, plus
2 tablespoons cream cheese
1/3 cup sour cream
1/4 cup pepperoncini peppers, drained, finely chopped
1 tablespoon parmesan cheese, grated
1/8 teaspoon garlic powder

1. Combine first 3 ingredients in a blender & pulse until smooth.
2. Place into a bowl & add chopped peppers, parmesan cheese and garlic powder.
3. For added color, use a drop or two of green food coloring or add some chopped black olives.
4. Chill and enjoy.

Answer 5

There is a complete method for brining peppers and properly preserving them at this site:http://www.paleotechnics.com/Articles/Pepperoncini.html
it is really wordy but it is so thorough you are guaranteed success.