Spicy Low-Carb Salads with Peperoncini This post is about the Spicy Low-Carb Salads with Peperoncini I’ve been making all summer long, but let’s backtrack a bit to see just why I’m so infatuated with Greek Peperoncini this summer! If you’re following me on , you might have noticed when I bought ! At the time some people asked how I’d ever use that much spicy Peperoncini, but now I’m on my second gallon and going strong.And of course I’ve been a Peperoncini fan for quite a few years, but there’s no doubt that gallon jar is the reason there have been several new salads featuring Peperoncini on the blog this summer.Of course if a gallon of sliced Peperoncini is not in your future, you can buy smaller jars of sliced Peperoncini or buy whole Peperoncini and use my method below to slice them yourself.

You can get at Amazon (affiliate link) if you don’t find them at your store, but most grocery stores will have these briny slightly spicy peppers sold near the olives and pickles.How to Slice Peperoncini Peppers: Use kitchen shears to cut off the stem end of each of the Peperoncini peppers.As you cut off the stem, put each Peperoncini into a colander placed in the sink and let the brine drain out.

When you finish cutting off stems, transfer the drained Peperoncini to the cutting board and use your finger to scrape out the seeds from them one at a time, discarding seeds.If they still seem juicy I put them back into the colander to drain mor

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