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Recipe: Fried Thin Skin Ausilio Peppers

Many small red peppers, halved covered in seeds, laid out on a metal sheet

Fried Thin Skin Ausilio Peppers

From the Ogle-Riccelli family, who have stewarded the Ausilio Thin Skin Italian pepper for four, going on five generations.
Read their story.

These fried peppers taste great on bread or in a sandwich and go well with onions, mushrooms, and diced potatoes.

Serves 4 to 6 as a condiment


A pile of red peppers with short green stems. A round, green and white USDA Organic sticker is in the lower left corner
Ausilio Thin Skin Italian Pepper – Shop now
  • 4 to 6 Ausilio Thin Skin Italian peppers, deseeded, cut into strips
  • ½ cup olive oil
  • 1 to 2 garlic cloves, minced
  • Fresh basil to taste
  • 1 tablespoon grated parmesan cheese
  • Salt and pepper to taste


Heat olive oil in a frying pan on medium high heat. Add garlic and cook for a minute or two. Then add the sliced peppers and fry until softened to choice. Add basil in the final minute or two of frying. Salt and pepper to taste. Top each serving with grated parmesan cheese.