Difference between revisions of "Poblano Pepper Salad"
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Latest revision as of 13:54, 25 March 2012
2 poblano peppers Grapeseed oil Kosher salt
Roast the peppers over a flame. Place them in a plastic bag for 30 minutes. Peel and seed them. Cut them into bite-size pieces and place in serving dish. Sprinkle salt and add grapeseed oil. Toss to serve. Better made the day before.
