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- Scientific name: Capsicum annuum
- Alternate names: Pepperoncini, Tuscan peppers
- Used in salads, condiments and sauces
- Ingredient that makes peppers hot: Capsaicin
- Common throughout North America
- Native to South America
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Banana Peppers, native to South America, come in several different varieties ranging from mild and sweet to hot and pungent. Banana peppers can be eaten fresh, pickled, fried, stuffed and roasted.
This page contains information about banana peppers, recipes and tips for preparing banana peppers in delicious dishes.
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Preparation
Wash peppers, make a slit in the side of each pepper. Alternatively, cut in half and remove seeds. Bell peppers can be used instead; cut into strips with some jalapeno added for zip.Pack in sterilized jars. For each jar, use one clove garlic, one bunch dill or one teaspoon dill seed.
Bring pickling mixture to boil, pour over peppers and adjust seal. Process in a boiling water bath for 10 minutes. Tip: Heat jar lids before using for best results.
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Who knew that sweet banana peppers and peanut bitter was sooo yummy!
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