Piquillo-Pepper Num Pangs

Piquillo-Pepper Num Pangs
Photo by Squire Fox

Ingredients

  • 1 6-ounce cucumber
  • 3 cup(s) packed Thai basil leaves
  • 0.25 cup(s) extra-virgin olive oil
  • Salt and freshly ground pepper
  • 12 large cilantro sprigs
  • 1 tablespoon(s) sugar
  • Sriracha sauce
  • + 11 more ingredients
    • 1 6-ounce jar piquillo peppers
    • 1.5 teaspoon(s) Asian fish sauce
    • 1 teaspoon(s) crushed red pepper
    • 4 6-inch lengths of semolina baguettes or kaiser rolls
    • 2 teaspoon(s) fresh lime juice
    • 2 tablespoon(s) cider vinegar
    • 2 clove(s) garlic —1 chopped
    • 2 anchovy fillets
    • 4 tablespoon(s) unsalted butter
    • Mayonnaise
    • 2 medium carrots

In a medium bowl, toss the carrots with the vinegar and sugar. Let stand at room temperature for 1 hour; stir occasionally. In a food processor, combine the basil, anchovies, lime juice, fish sauce, crushed red pepper and chopped garlic and process to a paste. With the machine on, slowly pour in ...

View full recipe at Food & Wine

Comments

Variations on Piquillo-Pepper Num Pangs

  • Piquillo-Pepper Num Pangs
    • 2 cloves garlic, 1 chopped, 1 whole
    • 1 tablespoon sugar
    • Sriracha sauce, for drizzling
    • 12 large cilantro sprigs
    • +13 other ingredients


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