Red Peppers Tangy ‘n Sweet
Once most of the vinegar has cooked away and the peppers start to sizzle anew in the oil, it's tme to finish them off with a cup of roasted almonds. The almonds need to be roasted in advance, completely cooled, and slivered or roughly chopped. I fold the almonds in and toss them over and over with the peppers, so as to saute them a bit in the pepper's oil and coat the peppers with almond flavor.
Roasted almonds are a staple of my antipasto offerings, so I roast my own, and everyone remarks on how much yummier mine are than store-bought (although in a pinch I don’t hesitate to spring for Blue Diamond). But usually I have my own on hand, because I roast a batch almost weekly. I attribute my high-off-the-charts “good” cholesterol to how many almonds I eat and how much red wine I drink. (Oh, and I guess there's all that olive oil too.) I let nature do her thing—I’ll take her help over medicine’s any day.