Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Pickled Peppers do double-duty as sandwich toppings or a stand-alone snack.
Makes about 3 cups
Total time: 10 Minutes
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
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.