Cooking With Metachat!

Monday, July 03, 2006

Miko's pickled peppers with limes

More with limes: pickled peppers with limes. Slice up red, green, yellow, and orange peppers, limes, and red onions into thin rings. Put them in a plastic container and squeeze lime juice generously over them. Sprinkle with kosher salt. Add jalepeno slices from a jar. Let all this sit for a day or so and then you'll have the tangiest, most delicious thing ever; it's a good fajita topping, but I can eat it as a sort of cold salad just as happily.


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