Green chili peppers

Yield: 1 recipe

Measure Ingredient
10 eaches Green bird's-eye chili peppers
3 tablespoons Lemon juice
1 tablespoon Soy sauce
2 mediums Shallots, minced

Preheat the broiler. In a flat baking dish, layer the chili peppers so that they do not overlap. Broil for 3 minutes. Allow to cool then slice across diagonally. In a small ceramic dish, mix together the remaining ingredients. Stir in the chili peppers & serve. It will store indefinitely in the refrigerator, but, as with all peppers, it gets hotter the longer it sits.

Serve in a bowl surrounded with: lettuce, sliced cucumbers, zucchini, raw or blanched string beans & celery hearts. Alternatively, add to rice, soups & curries for extra zip.

Adapted from Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-21-94

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