Use for NON-pickled pepperoncini peppers?
This year I planted a pepperoncini plant. It has been VERY prolific. I found a good recipe for pickling them, and I've made several jars. However, still on the bush are LOTS of beautiful peppers that are a bit too mature to pickle---one is even a gorgeous red. What are some good ways to use these? TIA!
You might try cooking them up like pimientos padron. Heat a skillet very hot, then add just enough olive oil (not the good stuff) to coat the skillet. Immediately add the peppers and cook until blistered and charred on one side, then turn and char the other side. If the skillet is really hot this is a minute on each side. Sprinkle with kosher salt and serve.
If they are red you can do the same, but if they are like most other peppers they will be on the hot side, so be prepared.