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Green chili peppers
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| Categories: |
Appetizers, Asian, Chili, Chinese, Dips & Spreads, Ethnic, Herbs & Spices, Peppers, Salads, Thai, Vegetables |
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Ingredients:
| | 10 ea Green bird's-eye chili | | | -- peppers | | 3
| tbsp | Lemon juice | | 1
| tbsp | Soy sauce | | 2
| med | Shallots, minced |
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Procedures:
| 1 | Preheat the broiler. | | 2 | In a flat baking dish, layer the chili peppers so that they do not overlap. | | 3 | Broil for 3 minutes. | | 4 | Allow to cool then slice across diagonally. | | 5 | In a small ceramic dish, mix together the remaining ingredients. | | 6 | Stir in the chili peppers & serve. | | 7 | It will store indefinitely in the refrigerator, but, as with all peppers, it gets hotter the longer it sits. | | 8 | Serve in a bowl surrounded with: lettuce, sliced cucumbers, zucchini, raw or blanched string beans & celery hearts. | | 9 | Alternatively, add to rice, soups & curries for extra zip |
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