Fefferoni—My New Favorite Pickled Chile

By Kristin Donnelly Posted May 24, 2010

Fefferoni--a pickled chile from Macedonia.

© Kristin Donnelly

I stop into Kalustyans every few months to pick up a bottle of cocktail bitters or a bag of the sexy black beluga lentils, and I always find something there I’ve never seen. Most recently, I left with a jar of Va-Va’s Grilled (and pickled) Fefferoni. The skinny finger-size yellow chile pepper is native to the Balkan region and can range from mild to hot. The ones in the jar I snagged are quite fiery and have a lightly smoky flavor from being grilled. I’ve chopped them to add to everything from steamed mussels to grilled cheese sandwiches. The brine is so deliciously garlicky that I want to spike everything with it—including a salad made with those lentils.

Here are more recipes I’d add them to:
Deviled Egg Spread

Chickpea and Spinach Stew

Three-Cheese Grilled Cheese Sandwich

Farro Salad with Squid and Chorizo

Cheddar-Polenta Biscuits with Ham Salad


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