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2 hrs 20 mins
You can adjust the heat in this recipe by the type of pepper you use. I used serrano peppers and thought it was just right, but I like food pretty spicy so if that's not for you, use a milder pepper, such as jalapeno. I found this in the Chicago Tribune 'Good Eating' section. I added the 2 hour chill time to the prep time.
Units: US | Metric
Serving Size: 1 (1842 g)
Servings Per Recipe: 1