Charred Baby Peppers with Lime and Cashew Vinaigrette

Name: Charred Baby Peppers with Lime and Cashew Vinaigrette
Yield: 4 servings
Ingredients: Canola oil, for grill grates; 0.5 cup Fresh Cilantro, chopped; 2 Scallions, chopped; 2 tbsp Lime Juice, fresh; 2 tbsp roasted cashews, chopped; 4 tbsp Olive Oil, divided; Kosher salt ground black pepper, freshly; 1 lb mixed baby peppers

Add a splash of color to your plate with a heaping helping of these peppers. Add this recipe to your Memorial Day or Fourth of July menu.

Brooke1999

Servings4

Difficultyeasy

AmericanDinner / Supper

Ingredients

Canola oil, for grill grates
0.5 cupFresh Cilantro, chopped
2Scallions, chopped
2 tbspLime Juice, fresh
2 tbsproasted cashews, chopped
4 tbspOlive Oil, divided
Kosher salt ground black pepper, freshly
1 lbmixed baby peppers

Instructions

1
Heat grill to medium. Once hot, clean and oil grill grates with canola oil. Combine cilantro, scallions, lime juice, cashews, and 3 tablespoons olive oil in a bowl. Season with salt and pepper.
2
Toss together peppers and remaining tablespoon olive oil in a second bowl. Season with salt and pepper. Grill, turning occasionally, until charred, 3 to 5 minutes.
3
Serve peppers topped with vinaigrette.