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To keep the relish for getting watery, I borrowed a technique I developed for my pico de gallo recipe and added a room temperature thickening agent, in this case, chia seeds.
by Mary Blanchard Thu, October 2nd 2014 at 1:59 PM Updated Fri, May 29th 2015 at 7:59 PM YjZkZTFjNWY5ZmEw.mp4 TOPICS: food recipes stories ...
Put red pepper on the grill, rolling it around until the skin is completely black and blistered on all sides, 8 to 12 minutes. Remove from grill, put in a paper bag and set aside until the pepper ...
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