Now that I've become infatuated with those big jars of spicy peperoncini, it's no surprise that I'm thinking of new ways to use them. On a whim I decided to try adding some peperoncini when I made mango salsa, and the flavor combination of mango, red bell pepper, peperoncini, and cilantro made a great salsa, which I served over World's Easiest Roasted Tilapia at a lunch for my dad and my sister-in-law Amy. This would also be very tasty served with something like Grilled Lime and Chile Chicken, Creole-Seasoned and Pan-Fried Pork Cutlets, or even Baked Tofu.Click to continue reading
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