Pimp your Pizza
Let’s talk about Pepperonici– they’re hugely popular across the Mediterranean, especially in Italy, where they’re also called Friggitelli or Tuscan Peppers.
They sit pretty low on the chilli scale, around 500 Scoville Heat Units, so they’re not going to blow your head off, but they do give a nice little kick when you eat them whole.
Funny thing is, you’ve probably come across them without even realising it. Ever had a takeaway pizza from somewhere like Papa John’s? Those green pickled chillies tossed in as a garnish?
You might have seen them pickled in jars here in the UK, but they’re not exactly easy to come by. Funny thing is, you’ve probably come across them without even realising it. Ever had a takeaway pizza from somewhere like Papa John’s?
Yep, those are Pepperonici! They’re usually served pickled and green, perfect for adding a sharp, zingy bite to kebabs, burgers, cold platters – anything that needs a bit of a spicy kick, really.
Now, this particular variety I’ve been growing ripens into a gorgeous golden colour. I couldn’t resist letting a few mature on the plant just to see them in all their golden glory.
You can get red and orange varieties too, but honestly, I’ll be picking the rest of mine green.
As they ripen, they get a little hotter and much sweeter, which is perfect for slicing over shop-bought pizzas. I’ve tried it, and let me tell you, it was a game-changer – fresh heat and a burst of flavour, just what a pizza needs!
Pepperonici. Beautiful and aromatic
Great looking pods. Can be picked green or yellow
Even a small plant produces big pods
Pepperonici have a gorgeous colour
Thin, crisp walls
Pepperonici ready for the oven
Roasted pepperonici on a pizza. Yum
It’s early October, and my plant is still throwing out a final flush of chillies. I’m hoping they’ll be big enough for another batch of pickled peppers. If you’re thinking about pickling your own Pepperonici, pick them green. Make small slits in the flesh or snap off the stalks so the pickling juice can work its way into the chilli.
Here’s my go-to recipe: for each jar, use 100ml cider vinegar, 2 teaspoons of salt, 1 teaspoon of sugar, a few garlic cloves, 10-12 whole peppercorns, and a couple of bay leaves. Top it up with boiling water and seal. Picking them green also encourages more flowers and fruit, so you’ll get an even bigger crop!
I originally grew these for the photos, but I have to say, I’m pretty chuffed with my jars of pickled peppers. I’ll be treating myself all winter long!
World of Chillies was set up by Sarah Hunt in 2011 to promote chilli growing and the enjoyment of everything hot and spicy.
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