Roasting and seeding various peppers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Poblano pepper | |
| 1 | Floral gem pepper | |
| 1 | Habanero pepper | |
| 1 | Fresno pepper | |
| 1 | Jalapeno pepper | |
| 1 | Anaheim pepper | |
| 1 | Rocoto pepper | |
| Olive oil | ||
Directions
ESSENCE OF EMERIL #EE2372
Rub the poblanos, floral gem, anaheim, and fresno peppers with olive oil. roast for about 15 minutes at 400 degrees, or until the skin has blistered. remove the peppers from the oven and cool. remove the skin and seeds and julienne the peppers. remove the seeds and stems of the remaining peppers.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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