Peppers add pizzazz to summertime sandwiches

When choosing chili peppers, produce maven Robert Schueller says it’s useful to know that they get hotter as they get old.

By FAYE LEVY, YAKIR LEVY
August 14, 2014 17:02
Chef

Chef Tom Fraker serving roasted butternut squash and red chile pepper soup.. (photo credit: YAKIR LEVY)

 
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At a party to introduce The Great Pepper Cookbook at Melissa’s Produce in Los Angeles, we sampled dishes from the book that are perfect for summertime suppers.

Among the dishes we tasted, there were several that we plan to prepare at home. One was an egg-salad sandwich flavored with a dill pickle and semi-hot pepper relish. (See recipe.) Another was the spinach salad that accompanied our sandwiches, made with strawberries, blueberries, walnuts and blue cheese and moistened with a strawberry-hot pepper vinaigrette. Glazed chili-spiced carrots and creamy coleslaw with chili peppers, lime juice and garlic were other sandwich partners that we found practical for making at home.

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