Recipe by The FruitGuys’ Rachel Schiros
- 8–12 dried pepperoncini peppers
- 3 cloves garlic, chopped
- 1 cup apple cider vinegar
- ½ teaspoon sea salt
- Cut dried peppers lengthwise and remove seeds and stem.
- Place in a saucepan with garlic and apple cider vinegar, and bring to a boil.
- Turn off heat, cover, and let sit for 30 minutes.
- Add sea salt and blend for several minutes in a blender or food processor until smooth and pourable.
- Store in 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.