Hot Peppers

A jar of Podravka peppers on the shelf is as familiar in Croatian kitchens as the brand's own Vegeta seasoning. This is Podravka's Mild Peppers, ma...

Tillen Farms garlic-jalapeño stuffed olives — green olives filled with bright garlic and pepper, soaked in herbal vermouth. Snap-firm flesh, sharp-...

Bulgaria's table-staple hot peppers, V&G's everyday jar — slim green peppers brined sharp, with a clean heat that cuts cleanly through rich foo...

Yellow peppers straight from the jar beside a plate of goulash are a Hungarian table staple. This is Bende Yellow Peppers, Product of Hungary, 680g...

Someone always warns the kids which jar is the hot one before the peppers hit the table. Va-Va Premium Foods marinates these hot and sweet red cher...

Croatia's quiet feferoni jar — Podravka's mild peppers, brined for the diaspora dinner where the heat stays at the bottom of the menu. Crisp paprik...

Croatia's Koprivnica-kitchen jar — Podravka's hot peppers, table-side since 1947. Crisp paprike with a mellow vinegar bite and a warm finish that w...

Sombor's signature paprika kept the way village kitchens always did it — whole, brined, fire-warm. Ask Grandma's Recipe carries the Vojvodina-style...

Croatia's table-side feferoni done hot — Hina's signature jar, brined snappy with a measured heat that lingers just long enough. Crisp green pepper...

Macedonia's yellow feferoni in Va-Va's family-size pour — long pale-yellow peppers, brined hot, sun-bright in the jar. Crisp snap, vinegar-sharp, a...

Macedonia's industrial feferoni since 1956 — Vitaminka brines slim green peppers hot, the same way Skopje pantries have stocked them for generation...

Macedonia's mild yellow feferoni from Va-Va — long pale-yellow peppers, brined gentle, sun-colored in the jar. Soft crunch, bright vinegar, barely ...

Macedonia's mild feferoni — Va-Va's gentle pour for the diaspora dinner where everyone reaches in. Slender green peppers, brine-clean, with the sof...

Marco Polo's jalapeño rings — pre-sliced for the diaspora kitchen that piles them on a pljeskavica burger Friday night and ribbons them across pizz...

A jar of sliced banana peppers sits on the table whenever there's grilled meat, tangy and ready to top whatever's off the grill. Marco Polo, a U.S....

Kosovo's pepper jar made for the burek-and-yogurt breakfast table — Ask Food's Somborka in oil, long red and slow-fire warm. The oil pack softens t...

Marco Polo's mild feferoni — the everyday jar the diaspora kitchen reaches for when the heat needs to stay gentle. Slender green peppers, vinegar-b...

Bosnia's paprike kisele in fillet form — Zimnica's pickled pepper strips, brine-soaked and ready to plate. Soft-pliable skin, vinegar-tangy bite, n...

The pepperoncini that lands on every mezze plate — mild, vinegar-bright, made for picking up by the stem. Krinos brings the Halkidiki tradition sta...

The Halkidiki pepperoncini that earns standing room on every mezze board — Krinos in the family-size pour. Mild green peppers, vinegar-bright, with...

Sombor's homemade pfefferoni jar, the way village cooks have always done it — slender yellow peppers, brine-clean, with a slow tingle that builds. ...