Pepperoncini Greek Chile Pepper

This flavorful golden pepper is the classic garnish for deli sandwiches, salads and pizza. Usually picked and pickled in the yellow stage, it holds its color and flavor well. See inside of packet for pickling recipe from Treppeda’s Italian Ristorante in Niwot, Colorado.
100-500 Scoville Heat Units (very mild).

When to sow outside: 2 to 4 weeks after average last frost when air temperature is at least 70° F and soil temperature is at least 65° F.

When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. In USDA zones 9 & 10, can also sow in midsummer for fall crop.

Harvesting: Harvest when peppers are 3" - 4" long; fruit is fully ripe when yellow.

Artist: Donna Clement