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Caribbean Pepper Salad




Source of Recipe


Peppers of Key West


Recipe Introduction


A mosaic of pepper slivers and other colorful tidbits makes a crunch, contemporary salad that has an intriguing bit to it... Not for the faint hearted or small children!


List of Ingredients




* 5 Bell Peppers (if possible buy 1 red, 1 orange, 1 green, 1 purple, 1 yellow, or do your best)
* 1 medium to large Red Onion, cut into thin strips
* 2 Hungarian Wax Peppers
* 2 Fingerhot Peppers, minced
OR substitute the above 4 specialty peppers with
2 Jalapeño Peppers, minced
* 4 small firm Plum Tomatoes, sliced 1/8 to 3/16" rounds
* 2 Tbsp. Tarragon Vinegar or Balsamic Vinegar
* 1 Tbsp. Dijon Mustard
* 2 tsp. Sugar or Honey
* 1 tsp. Salt
* 1/2 tsp. Iguana Red Pepper Sauce
* 1 Tbsp. Pirates Blend Caribbean Condiment
* Fresh chopped Cilantro and/or parsley to taste
* Ground Black Pepper to taste
* 4 Tbsp. Olive Oil
* 2 Tbsp. Sesame oil
* 2 tsp. grated Lime Zest (the peel & pulp if you like)

Recipe



1. Cut bell peppers into julienne strips.
2. Seed all hot peppers before dicing & mincing and be careful not to touch your eyes or other mucous membranes when handling any hot peppers!
3. In a large-size bowl, toss all peppers, onion, tomato and chopped herbs.
4. To make dressing, use shaker jar or whip in medium bowl... vinegar, mustard, sugar or honey, salt, Iguana Red Pepper Sauce, Pirates Blend Caribbean Condiment, oils and black pepper. Shake or whip into a frenzy.
5. Toss vegetables with dressing. Add lime zest. Toss again for good fortune.
6. Cover and chill before serving with family & friends. Serves 8 to 12 pepper aficionados.

Recipe Compliments of Half Moon Bay Trading Company