Tuesday, February 20, 2007

I love peppers on everything. I love them on pizzas, in soups, by themselves. College taught me to love them in a new way: on my salads.

Of course, I knew that pepperocini taste fabulous in Greek salads. But jalapeƱos? I had no idea!

My cafeteria's salad bar helpfully provides a bucket of jalapeƱos. One day, I said, "What the heck!" and put some on my salad. It was amazing. Italian dressing melds so perfectly with the vinegared heat. (Even raspberry vinaigrette tastes nice when paired with the peppers.)

Now, a salad sans peppers is just too mild. I need the heat that only a pepper can give me.

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