Hot Peppers

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. ...