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South-Western Roasted Bone Marrow and Spicy Parsley Salad P7

by Jonathan M. Forester, Posted Feb 28th 2008 @ 4:04PM



Slice the kumquat into thin circles and remove seeds, if any. Cut the chili peppers stems off and half them lengthwise. If you like it spicy then leave the seeds and interior veins in. If less spicy then remove the seeds and veins. I recommend wearing plastic gloves whenever handling chili peppers.




Then cut the peppers into fine julienne strips.

Filed Under: Cooking Live with Slashfood, Head to Tail, Offal
Tags: South-Western Roasted Bone Marrow and Spicy Parsley Salad, South-westernRoastedBoneMarrowAndSpicyParsleySalad

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