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Fried Hot Peppers
North African Salad of hot peppers in cumin-lime dressing
Prep Time: 00:10
Cook Time: 00:15
6 medium anaheim peppers, sliced in half and cleaned of seeds
1 cup canola oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon minced fresh garlic
1/4 cup minced italian parsley
salt and freshly ground pepper
1Fry the peppers: In a 12" skillet, heat 1/2 cup of canola oil over medium high heat and fry the peppers until golden and soft, about 2 minutes per side. Set on a paper towel to drain.
2Prepare dressing: In a medium bowl whisk together the lime juice, cumin, garlic and parsley. Season the peppers with salt and pepper to taste.
- Assemble the salad: In a shallow and wide dish lay 1 layer of the fried peppers and then drizzle the dressing over it. Repeat until all peppers and dressing have been used. Place, covered in the fridge for a minimum of 1 hour, or even overnight for the flavors to blend.
4Peppers will keep in the fridge for up to 5 days.
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