There’s an endless array of preserved peppers at my local grocery store. The canned/jarred goods aisle is crammed with so many different types of peppers — ranging in shapes, colors, sizes — and tucked away into glass jars or tin cans. For some, it can be puzzling to look into an extensive sea of options, so we’ve compiled a list of the most popular types of preserved peppers found on grocery store shelves, and describe each variety’s origin, heat intensity, and the best recipes that put them to use (beyond the typical antipasti platter).
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