Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Pickled Peppers do double-duty as sandwich toppings or a stand-alone snack.
Makes about 3 cups
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2 cups sliced red and yellow sweet mini bell peppers
1 cup sliced pepperoncini salad peppers
1 teaspoon pepperoncini juice from jar
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup thinly sliced fresh chives
1 teaspoon extra virgin olive oil
Salt and pepper to taste
Hands-on: 10 Minutes
Total: 10 Minutes
Stir together sliced mini bell peppers, sliced pepperoncini salad peppers, pepperoncini juice from jar, parsley leaves, sliced fresh chives, and olive oil in a medium bowl. Add salt and pepper to taste.