"They may look incredibly similar, but there is a difference between pepperoncini and banana peppers. Pepperoncini are a mild pepper native to Italy, which have been pickled in a tangy brine. The peppers are only mildly spicy, and are popular in both Italy and Greece as they're featured in many Mediterranean dishes. Of all of our creative ways to use leftover pepperoncini juice, however, making a tangy garlic butter might just be the best of them."
"Since the brine can be salty, use unsalted butter, and ideally, European options (or butters with a high percentage of butterfat) to yield the best results. For those looking for a hint of spicy tartness, use only the juice from the pepperoncini jar. If you're seeking more of a tangy kick, you can chop up the peppers finely and incorporate them along with the brine - just be sure to discard any seeds beforehand."
Garlic butter gains bright tang and mild heat when pepperoncini brine or finely chopped pepperoncini are added. Pepperoncini are mild Italian peppers pickled in a tangy brine and feature in Mediterranean cuisine. Soften butter at room temperature or melt then cool before combining with raw garlic and a tablespoon of pepperoncini brine; alternatively add chopped peppers (without seeds) for extra tang. Use unsalted, high-butterfat or European-style butter because brine adds salt. Roll the mixture in plastic wrap into a log and chill for shaping and serving. Discard seeds to avoid bitterness.
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