One of my great fascinations in 2024 is an unforgivably-overlooked kitchen multitasker, known as Pepperoncini Juice. I have always appreciated those little peppers since my days in a pizza place about 22 years ago. Cody would hollow them out, stuff them with mozzarella and a couple of pepperoni slices, and pop them in the pizza oven for a few minutes. It never did make it onto the menu but the staff ate an inordinate amount of those things during afternoon lulls. But the juice is not to be overlooked. I was trying to learn how to make giardiniera, and the recipe called for some of this elixir. It came out insanely well and I became a giardiniera addict straight away. I got to breaking down why I loved it so much, and apart from the oregano punch and the slightly-blanched crispy texture, the main draw was this insane flavor that came from (in part) the pepperoncini juice. I've started adding it to everything. Salad dressing? Pepperoncini juice. Brine for hot dogs? Pepperoncini juice. Kicked-up mouthwash? Pepperoncini juice. The greatest use was one I didn't see coming, although it does make sense. I added a generous splash of juice to a batch of beef stew, just as it finished cooking. The bit of tang and tartness and minuscule spice made all the difference in setting off my winter warmer. That tiny bit of brightness in a big bowl of brown-ness is a shooting star of flavor that totally changes the stew-eating experience. I really don't think I can go back to making beef stew *without* this stuff. It has me wondering if it's possible to buy pepperoncini juice in bulk. Perhaps, even without the peppers. I love the little guys but could see myself going through the juice at a very disproportionate rate. Next stop? Tex-mex. I can totally see a lot of south Texas staples getting along well with something salty and spicy. Pepperoncini chelada. (Pepperonchelada?) Pepperoncini margarita. Pepperoncini-infused salsa fresca. Hell, I would like to try making fridge pickles in pepperoncini juice. I don't understand exactly where the line between pepperoncignorance and pepperoncinlightenment was, or exactly when I crossed it, but I know I have and I know there's no going back.