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Date Posted: 22:06:57 10/22/02 Tue
Author: S
Subject: RED & YELLOW PEPPER SALAD

1 yellow sweet bell pepper
1 red sweet bell pepper
1 white onion
1/2 cup loosely packed fresh coriander leaves,coarsely chopped
1/4 cup fresh lime juice
1/4 teaspoon salt,or more to taste
1 jalapeno chile,minced
Freshly ground black pepper,optional

This recipe is inspired by a Oaxacan dish made of sliced canarios,on=
ions,
lime juice,coriander leaves and salt.Canarios are round, fresh chil=
es,
thick-walled and very crisp to bite into,with a sweet, almost aromat=
ic
taste,followed by a small current of heat.Unfortunately, they're no=
t
available here,so we substitute red and yellow bell peppers,tossed =
with a
little minced jalapeno chile,to reproduce both the sweetness and the=
slight
heat of the canarios,as well as the colour.The salad makes a great
addition to the table,as much for its colour as for its refreshing t=
aste
and texture.

Cut peppers into quarters,discarding seeds,stem and membranes.SlicE
e into
strips about 1/4-inch wide and place in a shallow serving bowl.Cut o=
nion in
half lengthwise,then finely slice.Add to the serving bowl, along wi=
th the
coriander leaves.

Place lime juice in a small bowl,together with 1/2 teaspoon salt and=
the
jalapeno and blend.Pour over the salad and toss to coat. Add ground =
black
pepper.

Taste for seasonings and adjust as necessary.Serves four as a side s=
alad.

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