Total Time
20mins
Prep 20 mins
Cook 0 mins

I haven't tried this yet, but am looking forward to an exotic taste!

Ingredients Nutrition

Directions

  1. Roast and peel bell pepper and Anaheim chile.
  2. Finely chop roasted pepper and chile.
  3. Wearing rubber gloves, seed and mince jalapeno chili.
  4. Mince garlic.
  5. In a bowl whisk together all ingredients with salt& pepper to taste.
  6. Makes about 1 1/4 C.

Reviews

(5)
Most Helpful

I followed the recipe and served it over romaine lettuce with tomatoes and avocados. Nice addition to oue Mexican dinner. Thanks!

susie cooks July 15, 2006

I made as directed, halving the recipe, and served it on assorted baby lettuce leaves. My peppers were pretty potent, which made the dressing mildly spicy - just right. I did need to add a little salt, but otherwise found it to have a bright refreshing taste. It was so colorful, too.

PanNan July 14, 2006

It is much milder than I anticipated too. I added extra pepper, cumin and a little balsmic vinegar to increase the acidity. Turned out pretty darn good. Thanks Sharon. Thanks for sharing

Galley Wench July 13, 2006

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