5 Easy Pepperoncini Peppers Substitutes (Chili, Salads & More)

Chili peppers have more to them than just their delicious taste and occasional spiciness. As a nutritionist, I truly value them for their vast ability to contribute to a healthy diet. That is why vitamin C-containing chili peppers are part of most dishes I make.

One of my favorite peppers is pepperoncini pepper. Its mild heat, mouthwatering tangy, sweet taste, and nutritional content are the reason why I always gravitate toward it.

Unfortunately, I, along with many of you, seem to run out of pepperoncini pepper when I crave it the most.

That is why I have gathered substitutes we can use when the cravings hit. 

The best substitutes for pepperoncini peppers are banana peppers, cherry, and jalapeño peppers. If you’re looking for raw substitutes, try Hungarian wax peppers, cubanelle chili peppers, or poblano peppers. For dried substitutes, you can use red pepper flakes, Anaheim peppers, or cascabel peppers. Substitutes for pepperoncini peppers in cooking include cayenne and friggitello peppers.

If you’re looking for substitutes in your salad, try Trinidad perfume chili peppers or peppadew peppers. For substitutes in chili, you can use pepperoncini juice.

In this article, we will dive into the different substitutions of pickled, raw, and dried pepperoncini peppers.

We will also take a look at how these peppers are used in cooking and salads. In addition, we’ll learn how to make pickled pepperoncini peppers at home.

Finally, we will address some commonly asked questions pertaining to pepperoncini peppers.

Pepperoncini Peppers Substitutes

1)Banana Peppers

True to their name, banana peppers resemble bananas. They are banana-shaped medium-sized chili peppers with a pale or deep yellow color that changes to orange or red when they mature.

Banana peppers are the ideal substitute for pepperoncini peppers, especially if you’re in need of the pickled version.

The taste of the peppers also differs. Banana peppers have a mild, tangy, and sweet flavor, while pepperoncini peppers have a mild and slightly bitter flavor.

However, like pepperoncini peppers, banana peppers become sweeter as they mature.

Both pepperoncini peppers and banana peppers are very mild chilies, placing almost evenly on the Scoville heat scale.

Pepperoncini pepper Scoville units are 100 to 500 SHU, while banana peppers are 0 to 500 SHU. In fact, banana peppers are the only known hot peppers that can have zero heat.

If you’re looking for a near-perfect substitute for pepperoncini pepper, you’ve found it. Despite being sweeter, pickled banana peppers work well in any dish that originally calls for pickled pepperoncini peppers.

If a recipe calls for five pepperoncini peppers, you can replace it with five banana peppers.

Either of them works great in dishes like Mississippi pot roast. Fresh banana peppers could also replace fresh pepperoncini peppers in salads and sandwiches.

Nutritional Information of Pickled Banana Peppers, Brezza (serving of 100g):

  • Calories: 18 kcal
  • Total Fat: 0g
  • Sodium: 1790mg
  • Total Carbohydrate: 7.14g
    • Dietary Fiber: 3.6g
    • Total Sugars: 3.57g
  • Protein: 0g
Banana Peppers

2)Cherry Peppers

Just like banana pepper, cherry pepper is named after what it resembles. Sometimes called pimiento peppers, cherry peppers are bright red, short, heart-shaped, moderately hot peppers.

Pickled cherry peppers are also great substitutes for pickled pepperoncini peppers.

Cherry peppers add great freshness and sweetness to any dish, especially antipasto platters. They have a mild and sweet flavor that, unlike banana peppers, is similar to that of pepperoncini.

Cherry peppers’ spiciness measures at 100-500 SHU, which is more or less the same as pepperoncini peppers.

Like pepperoncini pepper, cherry pepper is a good pickling pepper. With its ability to bring a similar flavor and quality to a dish, pickled cherry peppers are a great alternative to pickled pepperoncini. For a spicier alternative, you can opt for a creole cherry pepper.

With this substitution, add as many pickled cherry peppers as you would add pickled pepperoncini.

If a recipe calls for ½ a cup of pepperoncini pepper, replace it with ½ a cup of pickled cherry peppers. Add some brine to the cherry peppers for an enhanced flavor.

Nutritional Information of Cherry Peppers, Bell-View (serving of 100g):

  • Calories: 36kcal
  • Total Fat: 0g
  • Sodium: 1710mg
  • Total Carbohydrate: 7.14g
  • Protein: 0g
Cherry Peppers

3)Jalapeño Peppers

This spicy Jalapeño is by far the most popular type of pepper on the market.

Jalapeño peppers are mild-hot and can be found in stores in several different forms, such as pickled, dried, and of course, fresh. In addition, jalapeño peppers are great substitutes for pepperoncini peppers.

Often confused with each other, pepperoncini and jalapeño peppers typically range two to three inches in length. However, Pepperoncini peppers can go a bit longer and are more curved.

Jalapeño peppers are great substitutes for pepperoncini peppers, especially when the pickled version is called for.

You can use this substitution in pretty much any recipe, as they are very versatile.

Jalapeños are considered mild-to-moderate pepper. They are much hotter than pepperoncini peppers but milder than cayenne peppers.

Due to the difference in spiciness, with this substitution, add fewer jalapeno peppers to avoid overwhelming your tastebuds.

For example, in your Mississippi pot roast, use 4 jalapeños instead of 8 pepperoncini peppers. If you want your pot roast to be even spicier, you can add more jalapeños.

Nutritional Information of Pickled Jalapeno Peppers, Goya (serving of 100g):

  • Calories: 33 kcal
  • Total Fat: 0g
  • Sodium: 967mg
  • Total Carbohydrate: 3.33g
  • Protein: 0g
Jalapeño Peppers

4)Hungarian Wax Peppers

Hungarian Wax Peppers are rare peppers that look like pepperoncini but are much hotter.

When they are harvested, they are yellow, but they become orange or red when they mature. Hungarian Wax peppers can substitute pepperoncini when needed.

Hungarian wax pepper is a sweet, hot pepper popular in many traditional Latin dishes, sauces, soups, and salads. You can find these peppers sold fresh or pickled in stores or markets.

The Hungarian wax peppers’ sweet note resembles the taste of Pepperoncini, but a spicier version of it. So, if you don’t mind extreme spiciness, this substitute is perfect for you.

For this substitute, to regulate the spiciness, you must adjust the amount of Hungarian wax pepper you’re using instead of pepperoncini. You can use half the amount or less if the spiciness is overwhelming.

Nutritional Information of Hungarian Wax Peppers (serving of 100g):

  • Calories: 26 kcal
  • Total Fat: 0.4g
  • Sodium: 1mg
  • Total Carbohydrate: 6.7g
  • Protein: 0.8g
Hungarian Wax Peppers

5)Cubanelle Chili Peppers

Cubanelle Chili Peppers are banana-shaped green peppers about 4-6 inches long and 2 inches wide.

They are yellowish-green colored chiles that ripen to red and serve as great substitutes for pepperoncini peppers.

Cubanelle chili peppers are great raw in salads, casseroles, and pizzas. They are also often fried with oil to make Italian Frying Peppers, or they are stuffed.

Cubanelle chili peppers are sweet and are hardly considered hot peppers. The spiciest Cubanelle pepper barely reaches 1,000 SHU.

In all recipes, cubanelle peppers can replace pepperoncini peppers. Use as many cubanelle peppers as you would pepperoncini in a 1:1 ratio.

Nutritional Information of Cubanelle Chili Peppers (serving of 100g):

  • Calories: 15.6 kcal
  • Total Fat: 0g
  • Sodium: 0mg
  • Total Carbohydrate: 3.1g
  • Protein: 0.5g
Cubanelle Chili Peppers

6)Poblano Peppers

Poblano peppers are dark green chiles that ripen to dark red or brown. These peppers originate from Puebla, Mexico, but they are now popular in other areas, like California. They are good substitutes for pepperoncini peppers.

Poblano peppers are widely used in Mexican cuisine. They are often used for stuffing and roasting. Dried poblano is called ancho chili.

Poblano peppers are shorter and hotter than pepperoncini peppers. In addition, poblano peppers are thick-walled and have an earthy flavor, while pepperoncini peppers are thin-walled and have a somewhat sweet taste.

Despite their differences, poblano peppers could still make a good substitute for pepperoncini. They are quite versatile and can easily be found at the store.

Use fewer poblano peppers than you would use pepperoncini peppers because they are spicier.

For example, if ½ a cup of pepperoncini peppers is called for in a recipe, use ¼ cup of poblano peppers.

Nutritional Information of Poblano peppers (serving of 100g):

  • Calories: 20 kcal
  • Total Fat: 0.2g
  • Sodium: 3mg
  • Total Carbohydrate: 4.6g
  • Protein: 0.9g
Poblano Peppers
Raw Gree Organic Poblano Peppers Ready to Cook

7)Red Pepper Flakes

Red pepper flakes, or crushed red pepper, are made from a variety of dried chili peppers.

These flakes can be used in almost any meal to enhance the flavor and add spiciness. Red pepper flakes are great substitutes for pepperoncini pepper flakes.

The peppers that make up red pepper flakes come from the capsicum annum family, a family of peppers such as jalapenos, Anaheim, and bell peppers. Cayenne pepper is the most used pepper to make pepper flakes.

Red pepper flakes contain highly concentrated heat. They are widely sold and can be used in almost every recipe to enhance the flavor and spiciness.

You can use any type of red pepper flakes to substitute pepperoncini flakes. They can be used interchangeably in recipes.

However, depending on the peppers used to make the flakes, the red pepper flakes might be much spicier than pepperoncini flakes. It is advised to read the ingredients beforehand.

You can adjust how much pepper flakes you use in a recipe according to your taste.

As most red pepper flakes are higher in heat than pepperoncini flakes, make sure to minimize their use depending on your dish size. Use the flakes sparingly, with just a pinch or two.

Nutritional Information of Red Pepper Flakes, McCormick (serving of 1 tsp [1 4/5 grams]):

  • Calories: 5 kcal
  • Total Fat: 0.3g
  • Sodium: 0.5mg
  • Total Carbohydrate: 1g
  • Protein: 0.2g
Red Pepper Flakes

8)Anaheim Peppers

Anaheim peppers, also called California chile or Magdalena, originate from New Mexico and are similar to New Mexico peppers.

They also come from the Anaheim region in California. Dried Anaheim peppers, also called chile seco del norte, could be great substitutes for dried pepperoncini peppers.

Anaheim peppers have thick walls, unlike pepperoncini. They are often used in meatless patties, hamburgers, salsas, or used for stuffing.

Anaheim pepper is a great substitute for pepperoncini as they taste similar; they both have a sweet taste. However, the least spicy Anaheim pepper can be as hot as the spiciest pepperoncini pepper.

That is why with this substitution, proceed with caution and add in less Anaheim pepper than you would pepperoncini pepper. Use the dried peppers sparingly, with just a pinch or two.

Nutritional Information of Anaheim pepper (serving of 128g):

  • Calories: 26 kcal
  • Total Fat: 0.2g
  • Sodium: 3.8mg
  • Total Carbohydrate: 6g
  • Protein: 1.1g

9)Cascabel Peppers

Cascabel peppers, also known as coras chile bola, guajones, or rattle chile, come from different areas in Mexico.

Their name means “little bell” because they make a rattling sound when shaken. Dried cascabel peppers are a good substitute for dried pepperoncini peppers.

Cascabel peppers are smooth, round, and small chilis that ripen from green to red. They are often found in dried chiles rather than fresh and have an acidic, woodsy, slightly smoky flavor.

They are moderately spicy, spicier than pepperoncini, and can be used in dishes, soups, salsas, and sauces to make them spicier and enhance the flavor.

With this substitution, use only a bit in place of the dried pepperoncini pepper.

They are not the closest substitute for dried pepperoncini pepper due to their taste and spiciness. However, they are still a flavorful alternative that is easy to use.

Nutritional Information of Cascabel Peppers (serving of 30g):

  • Calories: 81 kcal
  • Total Fat: 1g
  • Sodium: 23mg
  • Total Carbohydrate: 17g
  • Protein: 3g
Cascabel Peppers

10)Cayenne Peppers

Cayenne pepper is greatly used in the kitchen for all kinds of dishes, mainly savory. In addition, these peppers can be used to substitute pepperoncini peppers in recipes.

Cayenne peppers are long, skinny, and red chilis. They have a sweet taste that is slightly hot.

Though cayenne pepper is an excellent substitution for pepperoncini pepper, they are hotter. So, if you can handle spicy food, this cayenne pepper substitution is for you.

When used as a pepperoncini alternative, cayenne pepper goes a long way. They should be used sparingly in comparison to pepperoncini.

Because cayenne pepper has a stronger flavor, you should gradually add it to the dish and taste it before adding more. You don’t want to overpower the dish.

Nutritional Information of Cayenne pepper (serving of 100g):

  • Calories: 318 kcal
  • Total Fat: 17.3g
  • Sodium: 30mg
  • Total Carbohydrate: 56.6g
  • Protein: 12g

11)Friggitello Peppers

Friggitello Peppers

Friggitello peppers are great for cooking applications, such as roasting, sautéing, frying, etc. They are suitable replacements for pepperoncini peppers in cooking.

Friggitello peppers have a length of about 5 to 12 centimeters. These peppers ripen from green to red and have a subtly sweet taste with a bit of bitterness. Their heat is mild.

Stores use the terms friggitello and pepperoncini peppers interchangeably, but sources say they are not the same.

However, due to their similarities, friggitello is excellent for use in place of pepperoncini peppers.

You can friggitello peppers interchangeably with pepperoncini peppers in a 1:1 ratio for this substitution.

Make sure to taste the dish as you add in the peppers to achieve the perfect proportions.

12)Trinidad Perfume Chili Peppers

Trinidad Perfume Chili Peppers

Trinidad perfume chili peppers have amazing aromatic properties, hence their name.

Just roast them a bit, and your house will be filled with an incredible perfume-like scent. Trinidad perfume chili peppers are a good substitute for pepperoncini in salads.

Trinidad perfume chili peppers are greenish yellowish with very little to no heat. They have a citrus-like fruity and smokey flavor that is great for salads and mild dishes.

Because of its taste and mild spiciness, Trinidad perfume chili peppers are good substitutes for pepperoncini.

You can add in as many Trinidad peppers as you would add pepperoncini in a 1:1 ratio.

13)Peppadew Peppers

Peppadew Peppers

Peppadew peppers might not have the unique neon-green color of pepperoncini; however, they can be good substitutes for them in salads.

Pepperoncini peppers have a tangy and mildly hot taste that is comparable to peppadew peppers.

Pickling peppadew peppers could result in sweet and spicy flavors that work well in salads. However, they are definitely spicier than pepperoncini peppers.

In this substitution, add fewer peppadew peppers to your salad than you would with pepperoncini peppers. Then, if you like it spicier, you can add more.

Nutritional Information of Peppadew peppers (serving of 100g):

  • Calories: 117 kcal
  • Total Fat: 0g
  • Sodium: 217mg
  • Total Carbohydrate: 26.7g
  • Protein: 3.33g

14)Pepperoncini Juice

If you’re all out of pepperoncini peppers but have some of its juice left, that could be perfect for adding the pepperoncini taste in stews.

Without adding in the actual pepper, you can still get the pepperoncini experience in your chili through its juice. It is a very intriguing addition to the chili.

For this substitution, there are no specific measurements. Instead, you’ll need to add and taste till you find the right proportions.

Pickled Substitutes

You’re probably most familiar with pepperoncini in its pickled form. These tangy, vinegary, salty, and crunchy peppers are used to add a zing to salads, sandwiches, pizzas, casseroles, and antipasto platters.

The thin walls of the pepperoncini pepper make it ideal for pickling. The pickled version of pepperoncini peppers is sometimes mixed with bell peppers.

Jarred pepperoncini peppers are used greatly in the making of Mississippi pot roasts.

When you’re pickled pepperoncini pepper jar is empty, and you’re in the mood for the tasty flavor of pepperoncini pepper, there are many substitutes you can try. 

Substitutes In Chili

Chili is a spicy stew that contains meat, chili peppers, tomatoes, and beans. In addition, other seasonings could be added, such as cumin, garlic, and onions.

Some chilis even contain pepperoncini peppers. If you don’t have these peppers, here is what you can use instead.

Fresh Substitutes

Fresh pepperoncini peppers are a bit harder to find than in their pickled version, but you will probably find them at most farmer’s markets. They are delicious raw and can be tossed into a variety of meals. You could use fresh pepperoncini peppers as you would use raw or fresh jalapeño. Several fresh peppers can be used in place of pepperoncini peppers.

Substitutes in Salads

I haven’t tasted a salad with pepperoncini peppers that I didn’t like. A mixture of fresh ingredients with an added pepperoncini zing makes for a delicious salad.

Pepperoncini peppers are great in Italian Chopped Salads, which are great sides for grilled main dishes. It is a light salad with a refreshing taste.

Pepperoncini peppers are often chopped and tossed into other salads, such as Greek, cauliflower, Nancy’s, muffaletta, Italian antipasto, tortellini pepperoncini, and pepper salads.

Substitutes in Cooking

Pepperoncini peppers seem to pop up in many different recipes. The addition of the peppers gives a mouthwatering taste and texture to any dish.

Pepperoncini peppers are used in recipes to add a mild spiciness and sweetness to the dish. Here are some substitutes for pepperoncini peppers that you can incorporate into your recipes.

Dried Substitutes

You can use pepperoncini peppers in their dried form. Dried pepperoncini peppers are not pickled but instead are left to ripen to a deep red color before they are dried.

Once they’ve ripened, they can be crushed with their seeds and used on top of many foods. The dried version of several different peppers is a good substitute for dried pepperoncini peppers.

Pepperoncini Peppers & Its Nutritional Info

Pepperoncini peppers, also known as Greek peppers or Tuscan peppers, are mild, sweet, and tangy chili peppers.

These peppers are often 2-3 inches (5-8 cm) long with a bright green color that turns red when mature. Matured pepperoncini usually have a stronger flavor.

Its Scoville value is 100-500 SHU (Scoville Heat Units), which makes this pepper mildly hot. Often, chili peppers with 0-2500 SHU are considered sweet and mild.

Pepperoncini peppers can be added to a wide variety of recipes and are staples in Greek and Italian cuisine.

They add a crunchy texture and are often found in their pickled, raw, or dried form. You can find pepperoncini mixed into soups, sauces, salads, and all kinds of sandwiches and pizzas for garnish.

From a nutritional standpoint, pepperoncini peppers are not as healthy as, let’s say, broccoli, but are not unhealthy like a bacon cheeseburger.

It is important to know what you’re putting in your body. As a nutritionist, I often warn people of the high sodium content of pepperoncini peppers but make sure to mention that they are low in both calories and fat.

Nutritional Information of pickled pepperoncini peppers, Casa Di Oliva (serving of 100g):

  • Calories: 33kcal
  • Total Fat: 0g
  • Sodium: 1100mg
  • Total Carbohydrate: 6.67g
    • Dietary Fiber: 3.3g
    • Total Sugars: 0g
  • Protein: 0.67g

Pepperoncini Peppers In Mississippi Pot Roast

If you’ve never had Mississippi Pot Roast, you’re missing out on one of the most delicious pot roasts out there. Making it is easy as it only consists of a few simple ingredients.

Mississippi Pot Roast requires you to bring out that slow cooker and combine in it five ingredients.

Get the inexpensive and easy-to-find chuck roast or any other cut of meat, and combine it with jarred pepperoncini peppers, ranch dressing mix, au jus gravy mix, and butter.

The directions for Mississippi Pot Roast are as simple as its ingredients.

  • Put the chuck roast at the bottom of the crockpot
  • Pour the ranch, and au jus mixes over the roast
  • Add in the butter and pepperoncini peppers
  • Place the lid back on and leave at low heat for about 8 hours

It’s undeniable that the true star of the show is the pepperoncini pepper. These peppers add a hint of tanginess that brings together the Mississippi Pot Roast flavors.

If you don’t have pepperoncini peppers, you can replace them with any of the pickled pepper options mentioned earlier, including banana peppers, cherry peppers, or jalapeno peppers.

Banana peppers are the best substitute as they are very similar to pepperoncini peppers.

Pepperoncini Peppers In Pepperoncini Chicken

If you want a dish that melts in your mouth, consider trying Pepperoncini Chicken, especially the Slow Cooked version.

It is a wholesome, flavorful dish great for barbecues, sandwiches, and school lunches.

Despite only having a few ingredients, the flavor of pepperoncini chicken is jam-packed.

It consists of the tenderest juiciest parts of the chicken paired beautifully with the mild spiciness of pepperoncini peppers.

For pepperoncini chicken, you’ll need chicken breasts, pepperoncini peppers, chicken broth, Italian seasoning, and fresh herbs.

The pepperoncini peppers used in this dish are usually pickled, and their liquid is mixed in with the chicken broth to make a delicious liquid base.

The directions can’t get any simpler:

  • Add all the ingredients to the slow cooker
  • Cook on low for 4 hours
  • Shred or slice the chicken
  • Top it off with fresh herbs

If you don’t have pepperoncini peppers at hand but are craving this dish, you can substitute it with any pickled pepper option mentioned in this article.

How To Make Pickled Pepperoncini Peppers

If you’re in a crafty mood, you can make your own jar of pickled pepperoncini peppers with ingredients already in your kitchen.

This is what you’ll need: enough pepperoncini peppers to fill a quart-sized jar, 1 cup of water and apple cider vinegar or white vinegar, one tablespoon of kosher, pickling, or sea salt, one bay leaf, 1.5 garlic cloves, and ¼ teaspoons of peppercorns.


  • Start by washing the peppers
  • Carefully slit the side of each pepper with a sharp knife (this helps the flavors infuse with the peppers)
  • In a small pot, allow the water, vinegar, and salt to boil
  • Meanwhile, fill your jar with the peppers and add the peppercorns, garlic, and bay leaves
  • Pour the vinegar mixture over the peppers
  • Allow the jar to cool
  • Cover the jar and refrigerate
  • It is ideal to wait about 2-4 weeks before enjoying

How To Use the Pepperoncini Juice

Pepperoncini juice is the pickle brine that pepperoncini peppers are found in. This juice is mostly vinegar infused with the other ingredients that had been added during the pickling process.

Many people discard the pepperoncini juice once they’ve finished their jar of pickled pepperoncini peppers.

Unfortunately, they’re missing out on a versatile seasoning that adds a delicious zing to a recipe. Pepperoncini juice is commonly used in dishes like Mississippi pot roast.

Pepperoncini juice can be used for several reasons in many different dishes. First off, pepperoncini juice is perfect for marinating meat.

Thanks to its high vinegar content, an ingredient commonly used for meat preparation, pepperoncini juice tenderizes the meat fibers.

Although it won’t add a lot of flavors, pepperoncini juice does add a light background note that goes well with the other ingredients.

Pepperoncini juice also brings moisture to the dish without watering it down.

Pepperoncini juice is also often used as an ingredient in vinegar-based salad dressings as its acidity helps cut the bitterness of some raw vegetables.

You can simply mix pepperoncini juice with a bit of garlic and olive oil to make a vinaigrette.

In addition, pepperoncini juice is used to make Bloody Mary cocktails, barbecue sauce, pickleback, etc.

Pepperoncini Pepper Vs. Cayenne Pepper

Cayenne pepper is a thin green to red chili. It is about 2 to 5 inches long, while a pepperoncini pepper is shorter, of about 2-3 inches.

The common cayenne pepper spice used in pizza restaurants is the dried and ground version of the pepper.

On the other hand, the most common version of pepperoncini peppers is in their pickled form.

The most significant difference between pepperoncini peppers and cayenne pepper is their spice level.

The heat of cayenne pepper can range from 5,000 to 50,000 units on the Scoville scale, while pepperoncini peppers have 100-500 SHU.

This means that cayenne pepper has a high heat level while pepperoncini pepper has a mild heat level.

Pepperoncini Peppers

Stuffed Pepperoncini

Who doesn’t love an appetizer that is both delicious and easy to make? Stuffed pepperoncini recipes differ depending on the preferences.

One way to make stuffed pepperoncini is by:

  • Cook bacon until it is browned over medium heat
  • Move the bacon onto paper towels, keep the drippings
  • Cook red pepper and shallots in the dripping for 5 minutes over medium heat
  • Let them cool for 20 minutes
  • In a bowl, mix milk with cream cheese until smooth
  • Stir in the bacon and shallot
  • Slit pepperoncini peppers lengthwise, not all the way through
  • Fill peppers with the cream cheese mixture
  • Refrigerate for at least an hour

If you don’t have any pepperoncini peppers, you can substitute them with other raw alternatives, such as the ones mentioned in this article.

Frequently Asked Questions

What Does A Pepperoncini Pepper Taste Like?

Pickled or raw, pepperoncini pepper adds a crunchy texture to food with a sweet, tangy, or vinegar flavor.

Its spiciness is mild since this pepper is low on the heat scale. The heat can even be reduced by removing the seeds that contain most of the capsaicin, the active component of chili peppers.

Are Pepperoncini Peppers Hotter Than Jalapeños Peppers?

No, it’s quite the opposite. Jalapeños peppers are much hotter than pepperoncini peppers, with a more intense flavor.

Pepperoncini peppers are at a mere 100 to 500 Scoville heat units on the Scoville scale, while jalapeños come in at 2,500 to 8,000 SHU.

Final Thoughts

Pepperoncini peppers are sweet, tangy, and mildly hot chili peppers. They can be added to a variety of recipes and can be bought in either their pickled, raw or dried form.

If needed, pepperoncini peppers can be substituted with several other peppers.

Generally, the best substitute for pepperoncini peppers is banana peppers. Other great pickled substitutes are cherry and jalapeños peppers.

For raw substitutes, you can use Hungarian wax peppers, cubanelle chili peppers, and poblano peppers.

Some dried substitutes include red pepper flakes, Anaheim peppers, or cascabel peppers.

If you’re looking for pepperoncini pepper substitutions in cooking, you can use cayenne or friggitello pepper.

In salads, Trinidad perfume chili peppers and peppadew peppers are good substitutes. For substitutes in chili, you can use pepperoncini juice.

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