| Prep time | 15 minutes |
|---|---|
| Cook time | 30 minutes |
| Difficulty | Moderate |
| Serves | 4 |
RECIPE CREATED BY EXECUTIVE CHEF DANA REINHARDT | © 2011 Windset Farms™. All rights reserved.
A tangy spicy solution to salad dressing boredom.
- 3 Gusto™ Mixed Hot Peppers
- 2/3 cup extra virgin olive oil
- 3 Tbsp. fresh lemon juice
- ¼ cup fresh Italian parsley, chopped
- ½ cup fresh mint, chopped
- 1 tsp. kosher salt
Instructions:
- Heat grill to high.
- Pierce Gusto™ peppers with a knife to stop from bursting and grill until skins are charred and blistered.
- Place grilled peppers in a small bowl and cover with plastic wrap. Let sit for 10 minutes.
- Using a pair of gloves, peel skins off Gusto™ peppers and scrape out seeds. Chop flesh of the peppers finely.
- In a mixing bowl whisk peppers, olive oil, lemon juice, fresh mint and fresh parsley. Season with kosher salt.
- Serve atop grilled Adagio™ Baby Eggplants or other roasted vegetables.
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