Banana Peppers: Your Go-To Ingredient for Extra Flavor

🌶️ What are Banana Peppers?

Banana peppers or banana chilis are a type of mild chili pepper that gets its name from its curved, banana-like shape and yellow color when ripe. They originated in South America and have since become popular worldwide, particularly in Mediterranean and American cuisines.

You might also hear them called "yellow wax peppers" because of their smooth, waxy skin. They belong to the species Capsicum annuum, the same family as bell peppers and jalapeños.

These sweet banana peppers are generally 2-3 inches long and have a mild heat level, measuring between 0-500 Scoville Heat Units (SHU). This makes them much milder than jalapeños, which range from 2,500-8,000 SHU. So, if you're not a fan of very spicy foods, banana peppers can add flavor without overwhelming heat!

The taste of banana peppers is tangy and slightly sweet, with a subtle bite of heat. Their flavor profile makes them a versatile ingredient in various dishes. You’ll often find them pickled and used as a topping for pizzas, sandwiches, and salads.

Recent trends on Tastewise show that these peppers have risen in popularity, with consumption increasing by nearly 48% over the past year. This surge aligns with the growing interest in "swicy" foods, which blend sweet and spicy flavors.

🥊 Pepperoncini vs Banana Pepper

Pepperoncini and banana peppers are often confused due to their similar appearances and uses, but they aren't the same thing. They look alike and sometimes taste similar but have some key differences. Both come from the same family (Capsicum annuum), but that's where their similarities mostly end.

First off, both peppers come from the same family, so they have similar nutritional benefits. They're great in salads or pickled for a tangy treat. However, they differ in appearance and heat.

Pepperoncini, also known as friggitello, Tuscan peppers, or golden Greek peppers, are typically wrinkled and greenish-yellow. They have a mild, slightly sweet flavor with a heat level of 100-500 SHU. In Italy, you will mostly find them in osterie or at the deli counter, and are eaten in a sandwich with mortadella.

Banana peppers, on the other hand, are smoother and often bright yellow. They're a bit milder than pepperoncini; some have no heat at all, but some can reach up to 500 SHU, similar to pepperoncini.

You can substitute one for the other in recipes without a problem. Just remember that substituting might alter the heat level slightly, but both will bring a delightful crunch and flavor to your dish.

👩🏻‍🍳 How to Use

These peppers are perfect for adding crunch to pizzas and sandwiches, creating tangy pickled rings, making stuffed appetizers, zesty relish, and vibrant salads—banana peppers can effortlessly enhance any dish.

1. Topping for Pizzas, Sandwiches, or Grill

These peppers are fantastic as a pizza topping. Their mild tanginess perfectly complements the gooey cheese and savory toppings. They also add a delightful crunch to classic Italian subs or tramezzini, balancing the flavors of meats and cheeses.

You’ve got to try grilling banana peppers wrapped in bacon. Trust me, the combination of crispy bacon and the pepper’s mild heat is irresistible.

2. Pickled Banana Peppers

You can pickle banana peppers at home to make delicious rings similar to Vlasic Deli Style or what you find at Subway. Simply slice them, soak in a vinegar brine, and let them sit. These pickled peppers are great for adding a zesty kick to your meals.

3. Stuffing

Banana peppers are perfect for stuffing. You can fill them with cheese, meat, or a mix of grains and vegetables. Bake them until the peppers are tender, and the filling is cooked through. They make an excellent appetizer or main course.

4. Relish

Turn banana peppers into a tasty relish, like chow chow. This relish can be used to top hot dogs and burgers or even mixed into salads for an extra burst of flavor.

5. Salads

Add banana peppers to your salads for a mild heat and extra crunch. They pair well with leafy greens, tomatoes, cucumbers, and olives. Just slice them up and toss them in for a fresh, tangy addition.