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Old August 16, 2018   #4
bower
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Join Date: Feb 2012
Location: Newfoundland, Canada
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I tried a couple of different pepperoncini types. Mostly they had little or no heat except right at the top of the pepper (stem end). Maybe when pickled the heat spreads throughout - I found that myself with pickled peppers. But the ones with no heat were disappointing to me. A distinctive almost sour taste in any green part was interesting but could have done better with heat.



I have an Italian pepperoncini that I got originally from West Coast Seeds in BC. It's a long thin curly type pepper with a nice rich taste and consistent very mild heat, that ripens from very pale green to red. I really like those better, but they probably don't have the classic taste of the pickled peppers.
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