Top | Good Stuff NW Annex
(post, Kathleen Bauer)
The clock is ticking. You're not only on deadline (whether with work or kids or just life), you've committed to taking an appetizer to a dinner party and some other slacker picked the busy person's easy out, the cheese plate. Rather than hitting the store on the way there and picking up the bachelor's answer to any pot luck, chips and whatever salsa you can grab, the next time you're at the store get a little jar of Spanish piquillo peppers and you'll be set to impress. In all of fifteen minutes you'll have an appetizer that looks fabulous, tastes terrific and may just change your reputation as the chips and salsa guy. Stuffed Piquillo Peppers 1 7.5 oz. jar Spanish piquillo peppers (I like Matiz brand) 6-7 oz. can tuna (if you can find Ortiz brand from Spain that's packed in olive oil, great, but albacore will do) 1/4 c. capers 1 Tbsp. olive oil 1 Tbsp. mayonnaise or homemade aioli 1/4 tsp. lemon zest In small bowl mix tuna, capers, olive oil, mayonnaise and lemon zest, breaking up chunks of tuna. Carefully remove peppers from jar and drain briefly on paper towels. Hold one pepper in your hand and open like a cone. Fill with tuna mixture, arrange on plate and prepare to wow your friends.