Jan
9
God I love pepperoncinis.
Buy a jar. Let the peppers you’re going to use sit out for a little bit, so they’re room temperature. Slice ‘em up. Toss them with pasta salad, diced tomatoes and a little olive oil, salt and pepper; put them in your turkey sandwich, or your cheesesteak. Alternate bites of pepperoncini with bites of avocado.
I don’t care. Just please never let the pepperoncini plant become extinct, like the Dodo.
