Fresh Hot Banana Peppers in Oil: Simple & Delicious

Hot banana peppers in oil is a blend of hot banana peppers/hot Hungarian wax peppers, jalapeño peppers, cubanelle peppers and hot chili peppers. The peppers are coated in extra virgin olive oil and balsamic vinegar with a blend of Italian seasonings, salt, pepper and parmesan cheese. It’s delicious and wildly addictive.

Hot peppers in oil reminds me of being back in Youngstown and Niles, Ohio where I grew up and lived most of my life, until I moved to Florida at 39. Most of my favorite recipes I make here come from my regional roots.

When I was little my dad would bring home jars of canned hot peppers from his tavern buddies who canned them from their gardens. My mom even grew hot peppers in our garden and canned them in the Fall.

Although I don’t particularly remember eating hot peppers when I was little, (because what child likes hot peppers?) I do remember them always being around in the summer and fall. My dad loved to add them to his fried potatoes and cast iron skillet burgers.

I remember one particular summer when my mother was new to canning hot peppers. She had handled & cut bushels of them and deseeded and soaked them in the sink. She didn’t wear any gloves.

The next day her hands were on fire and I remember her literally crying from the pain… for several days. Needless to say, she never did that again!

Hard lesson to learn if you’ve ever handled hot peppers for a long period of time. Worse yet, rubbing your eyes or you know….down below. I recommend you wear latex or rubber gloves when handling hot peppers and make sure to wash your hands often.

Later, when I was married with young children, my Italian neighbors in Niles, Ohio would grow hot peppers in their gardens and send over jars of hot peppers in oil to our house. Our neighbor owned D’Urso Bakery in Niles and we would get their hot fresh baked bread to eat with our peppers.

I was surprised to learn while researching hot banana and hot Hungarian wax peppers that they are not the same. Which I always thought they were. A Hungarian wax pepper is much hotter than a hot banana pepper.

Of course, you also have the sweet banana pepper as well. Hot banana peppers are a different cultivar than Hungarian wax peppers. Either pepper will work and both are delicious and hot.

This is really a regional recipe native to Northeast Ohio like Cleveland, the Mahoning and Trumbull County areas, and the Pittsburgh, PA area. There were many Italian immigrants living in this region and Italians love to grow and can peppers. And tomatoes. Like boat loads.

The first time I made this recipe for my partner Terry, he was like “What the hell is hot peppers in oil.”

Me with furrowed eyebrows: “Let me show you.”

I served the hot peppers with a homemade warm crusty bread and he was hooked. I have since made it for his brother and their mom with rave reviews.

Whenever I get hot peppers and jalapeños harvested from my small backyard plantar, this is my go to recipe for them.

This is literally one of my favorite appetizers. Hot banana peppers in oil also makes a great topping for pizza or over a thick and juicy grilled steak or burger. It is best served with warm crusty fresh baked bread.

This is a great recipe to take to summer barbecues and family get togethers too! It comes together quickly and it is wildly addictive. Everyone will probably ask you for the recipe. And if they don’t you should just give it to them anyway. I hope you enjoy this version of my recipe as much as I do.

Can I can Hot Banana Peppers in Oil?

You absolutely can can hot banana peppers in oil, but don’t ask me, because I’ve never canned anything in my entire existence. But here is a great resource on how to can hot peppers in oil.

What other types of hot peppers can I use with hot banana peppers in oil?

I normally like to use a blend of jalapeño, Hungarian wax, hot chili, cubanelles and sometimes a sweet pepper of offset the heat if my peppers are too hot. Feel free to use any hot peppers of your choice. They all work well and taste delicious.

If you like the pottery I used in this recipe you can find my pottery for sale at Vanilla Vine Pottery.

Hot banana peppers in oil is really a “taste as you go recipe.”

It doesn’t really call for exact ingredients. True to Italian nature and recipes like Nonna used to make, it’s a little of this and a little of that. It is seasoned to taste or your liking.

Hot Banana Peppers in Oil: Easy & Delicious

May 24, 2023

by Sherri

Cuisine Italian

Category Appetizers Side Dishes

Persons

4

Prep Time

15 minutes

Total Time

15 minutes

Notes

Best served with a warm crusty bread or a topping for pizza, grilled steak, or burgers.
Left overs will keep in covered container in refrigerator for 2 weeks.
I advise wearing latex or rubber gloves when handling hot peppers. Especially if handling large quantities.

Ingredients

• 3-4 medium sized hot banana peppers (hot Hungarian wax peppers)
• 1-2 small jalapeño peppers
• 2 small red chili peppers
• 1 large cubanelle pepper
• Extra Virgin Olive Oil
• Balsamic Vinegar
• salt & pepper to taste
• 2 cloves fresh minced garlic
• Italian seasoning
• approximately 1/2 teaspoon sugar
• Fresh grated parmesan cheese

Instructions

1. Wash cut and deseed peppers cut to liking
2. Place peppers in a bowl and season with approximately 1/2 tsp salt or to liking. Season with a few dashed of black pepper.
3. Coat peppers in extra virgin olive oil.
4. Add a few generous drizzles of balsamic vinegar
5. Add fresh minced garlic
6. Add Italian seasoning to taste
7. Add about 1/2 teaspoon sugar
8. Add fresh grated parmesan to taste
9. Mix all ingredients together.
10. Serve with warm crusty bread. Leftovers will keep in the refrigerator for up to 2 weeks.

Tags

hot banana pepper recipe,

hot Hungarian wax pepper recipe,

Hot peppers in oil,

Mahoning Valley Recipes,

Northeast Ohio Recipes

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