A great side dish for those who like a little sweet with their spice. Use any variety of hot peppers!

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place poblano peppers in a bowl; add tangerine juice, parsley, and garlic salt. Stir to evenly coat.

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  • Cook and stir poblano peppers mixture in a skillet over medium heat until juice evaporates and peppers are lightly browned, 5 to 10 minutes.

Nutrition Facts

38 calories; protein 1.7g 3% DV; carbohydrates 8g 3% DV; fat 0.5g 1% DV; cholesterolmg; sodium 178.4mg 7% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
10/07/2019
I made these to go alongside the Boilermaker Chili also found on AllRecipes. I used Poblanos from a friend's garden and minced garlic instead of garlic salt. The flavor was very interesting... a little bitter, a little sweet, and a little spice. After a couple of bites I decided to serve them on top of the chili and was surprised by how well the two worked together. This may be the secret ingredient for some award winning chili... Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2019
I made these to go alongside the Boilermaker Chili also found on AllRecipes. I used Poblanos from a friend's garden and minced garlic instead of garlic salt. The flavor was very interesting... a little bitter, a little sweet, and a little spice. After a couple of bites I decided to serve them on top of the chili and was surprised by how well the two worked together. This may be the secret ingredient for some award winning chili... Read More
Rating: 5 stars
11/25/2015
What a great idea! The tangerine flavor is perfect. This is not only good as a side it's even versatile enough for many other uses. You can use any type of mild or hot pepper according to you taste. I used a combination of poblanos and Anahiems. Next time I'll sub cilantro for the parsley. Thank you Jessica27 for sharing with us. Read More