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Quick-Pickled Poblano Strips

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Makes: 8 servings adjust
A pretty novel taco garnish that takes them to another level.



  • 2 Poblano Peppers, roasted, peeled, seeded, and cut into strips
  • 12 medium White Onion, sliced into very thin strips
  • 12 teaspoon Dried Whole Oregano, I've substituted thyme with positive results
  • 2 tablespoons Fresh Squeezed Lime Juice

Step 1

Mix all ingredients in a bowl, and add salt to taste. Let stand at room temperature for an hour or two, turning over occasionally to make sure all the parts get equal time in the lime juice. Serve as a topping for tacos, nachos, enchiladas, sandwiches, pizza, or anything else you can think of.
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