Pepperoncini Pepper Sauce Recipe

Recipe by The FruitGuys’ Rachel Schiros

This pepperoncini sauce recipe strikes a balance between spice and tang. It’s light but a little punchy and comes together with just a handful of ingredients you probably already have. Try it spooned onto eggs in the morning, drizzled onto tacos, or stirred into any dish that needs a little lift.

Ingredients

• 8–12 dried pepperoncini peppers
• 3 cloves garlic, chopped
• 1 cup apple cider vinegar
• ½ teaspoon sea salt

Preparation

1. Prepare the Peppers: Cut dried peppers lengthwise and remove seeds and stem.
2. Cook the Peppers: Place in a saucepan with garlic and apple cider vinegar, and bring to a boil.
3. Steep the Mixture: Turn off heat, cover, and let sit for 30 minutes.
4. Blend the Sauce: Add sea salt and blend for several minutes in a blender or food processor until smooth and pourable.
5. Store the Sauce: Transfer the sauce to a container and store in the refrigerator.

Prep time, 5 minutes; cook time, 30–40 minutes.

Cook’s Note:

This mild pepperoncini sauce is delicious with most Mexican dishes, drizzled over eggs, added to micheladas (kind of like a Mexican Bloody Mary), and more!

Unlike their fresh counterparts, dried pepperoncinis are not pickled and are left to ripen to a deep red before they’re dried. They can be crushed with their seeds and used in place of red pepper flakes or reconstituted for recipes by covering them with boiling water and soaking for 15 minutes.

FAQs

1. What does pepperoncini sauce taste like?

It’s gently tangy with a mild heat and more bright and zesty than spicy. Think of it as a softer, more approachable hot sauce.

2. What is the best way to use pepperocini sauce?

This mild pepperoncini sauce is delicious with most Mexican dishes, drizzled over eggs, added to micheladas (kind of like a Mexican Bloody Mary), and more!

3. Can I use fresh or pickled pepperoncini instead of dried?

You can, but the flavor will shift slightly. Pickled peppers will make the sauce more acidic, while fresh ones will give it a milder, less smoky taste.

4. How long does pepperoncini sauce last?

Stored in the refrigerator, it keeps well for up to a couple of weeks. The vinegar helps preserve it while the flavor continues to settle.

5. Is this sauce very spicy?

Not really. Pepperoncini peppers are naturally mild, so this sauce is approachable even if you’re not someone who usually reaches for heat.

6. What are some other ways to use dried pepperocini peppers?

Dried pepperoncini peppers are not pickled and are left to ripen to a deep red before they’re dried. They can be crushed with their seeds and used in place of red pepper flakes or reconstituted for recipes by covering them with boiling water and soaking for 15 minutes.