Sicilian Style Giardiniera

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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1-1/2 pounds cubanelle chiles, stemmed, seeded and cut into 1/4-inch rings
1-1/2 pounds yellow caribe chiles, stemmed, seeded and cut into 1/4-inch rings
8 cloves garlic, coarsely chopped
3 ribs celery, cut into thin strips and coarsely chopped
4 Tbsp. fresh oregano and basil leaves, chopped
3 Tbsp. capers
small jar pitted olives
extra-virgin olive oil
salt and freshly ground black pepper, to taste


Submerge the sliced peppers and celery into a pot of boiling salted water for 2 minutes then drain and put into a large glass bowl.

Add the garlic, fresh herbs, olives and capers and stir to combine. Top off with some extra virgin olive oil and season to taste with the salt and fresh ground black pepper. Keep the mixture tightly covered in the refrigerator for at least 2-3 hours or overnight. The longer they sit the more intense the flavor will become. Makes an excellent relish for deli sandwiches or is great with a glass of chianti and a piece of fresh Italian bread.