Peperoncini offers a distinct and delicious flavor profile that seems underutilized. Yes, you often see them peeking out of sandwiches or pickled and canned in the aisles of the grocery store. But these unique, tangy peppers are hiding a secret: they also make a phenomenal sauce. At CINI, we built a whole company around that idea, because once you taste it, you’ll understand what you’ve been missing! Here’s why peperoncini are so sauce-worthy, and how they can go from overlooked pepper to your new staple condiment. You’ll even learn how to make your own peperoncini sauce.
What is a Peperoncini, Anyway?
Peperoncini are yellow-green, mildly spicy peppers with a briny and slightly sweet finish. They’re similar to banana peppers, but tend to be bolder and a bit more complex in flavor. Native to the Mediterranean, especially Greece and Southern Italy, they’re known for being flavorful without setting your mouth on fire and overpowering a dish. A bit of heat, a touch of zing, and a whole lot of something you want more of. These factors make them an ideal base for a versatile sauce.
How to Turn Them Into a Sauce
Start with the peppers. Jarred peperoncini works great; drain and save the brine, as it contains a lot of flavor. Next, toss the following ingredients in a blender: peppers, a splash of brine, olive oil, garlic, a pinch of salt, and a little vinegar or lemon juice for added tang.
Beyond that, it’s up to your personal preference, but balance is key.
Do you want a creamier sauce? Just add Greek yogurt or mayo.
Looking for a bit more kick? Add a jalapeño or a sprinkle of red chili flakes. Want it sweeter? Just a touch of honey can make all the difference.
Once you have the flavors where you want them, blend until smooth, or leave it a little chunky if you prefer a textured finish.
Once you’ve got your base, you can riff on it endlessly.
Once you have the sauce, there are plenty of ways to put it to use!
Try:
- Drizzling it on pizza instead of red pepper flakes.
- Mixing it into pasta salad for a tangy pop.
- Spreading it on sandwiches like you would mustard or mayo. (Ham and provolone are great pairs to peperoncini)
- Use it as a marinade for chicken, shrimp, or even tofu. That acidity helps the protein absorb flavor quickly.
- Whisking it into dressings or dips. Add a little CINI (or homemade peperoncini sauce) to ranch or Greek yogurt for a fun new dip for veggies.
Add CINI Sauce to Your Favorite Sauces
Peperoncini hit that sweet spot between heat and acid while being bold but not overwhelming, which is why CINI Sauce fits so well into so many meals without needing a complete recipe overhaul. It just plays well with others. Whether you’re into experimenting with your own version at home or keep a bottle of CINI Sauce on hand, you’re getting a bold, bright flavor that instantly elevates everyday meals. It’s a small addition that deserves a spot in your regular rotation!
