#pepperoncini

#pepperoncini

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.

Lettuce base: I use 1 romaine heart plus 5 cups leafy lettuce for some texture contrasts. Romaine provides crunch while softer lettuce adds volume. Vegetables: I always use English cucumber: I prefer these because they're essentially seedless and the skin has a mild flavor. I add cherry tomatoes cut in half and one large shallot for subtle onion flavor.

Pepperoncini brine makes an exceptional homemade vinaigrette, offering bright acidity, bold saltiness, and subtle pepper flavors that enhance a variety of salads.