I love this stuff! If you have a mandoline that will handle julienning bell peppers (mine doesn’t), it won’t even take you long to make. It makes a decent lunch the next day, if you actually have any left over. We never do! You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

3 Tbsp lime juice

1 tsp grated lime zest

1 Tbsp extra-virgin olive oil

2 small garlic cloves, minced

½ – 1 medium jalapeño, seeded and minced

¼ tsp salt

⅛ tsp pepper

⅓ cup minced fresh cilantro

4 bell peppers (assorted colors), seeded & julienned (¼ inch)

Preparation:

1.) Whisk lime juice, zest, oil, garlic, jalapeño, salt & pepper, and cilantro together in a large bowl.

2.) Add peppers, and toss well to combine.