|3||Fresh jalapeņos - (to 4); different colors,|
|2||Fresh Anaheim; yellow wax|
|Or guero peppers|
|1||Red bell pepper|
|1||Yellow or orange bell pepper|
|1||Garlic clove; minced|
|1 small||Red onion; diced - (1/2 cup)|
|3||Radishes; trimmed, diced|
|½ cup||Chopped fresh cilantro|
|¼ teaspoon||Freshly-ground black pepper|
|3 tablespoons||Fresh lemon juice|
|Fresh cilantro; for garnish|
Roast jalapeños, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalapeños into half-inch pieces, Anaheims and bells into one inch pieces. Transfer peppers and any reserved juices to small bowl. Add remaining ingredients to peppers; combine. Garnish with reserved cilantro.
Will keep, covered, in refrigerator, 4 to 6 hours. Makes 3 cups.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "3 cups"
Per serving: 114 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 1615mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; ½ Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
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