Greek Pepperoncini

Sweet

Greek Pepperoncini peppers are native to northern South America and were later brought to Greece. The thin-fleshed fruit grows about 4 inches long and 1 inch wide. Green fruit is crisp, lightly sweet, and mildly bitter; when red ripe, they become sweeter with a bit more heat. They are sweeter and less bitter than the Italian variety, Greek Pepperoncini peppers are excellent fried, pickled, or used to garnish Greek salads and top sandwiches. They are one of the best frying peppers you can grow. Pickling green fruit preserves their crisp texture and subtle fruity sweetness, while cooking them with beef or chicken adds gentle tang. Red ripe fruit can be dried for a mellow spice. Also known as Friggitello, Greekoncini, and Friarelli peppers. Although classified as sweet, fruit can produce slight heat. Heirloom.

Heat level: 0 - 100 SHU

Plant height: 30 - 48 inches

Harvest: 80 - 90 days from transplant

25 seeds

Did you know? Humidity can reduce the viability of pepper seeds over time, causing  seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze. 

Share your pepper photos or favorite pepper recipe—and get free seeds!

Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.

Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.

Please send to: hotheadseedco@gmail.com