3 c 1/2-inch diced stale
Cornbread
1/2 c Diced red bell pepper
1/2 c Diced yellow bell pepper
1/4 c Finely diced red onion
1/4 c Finely sliced green onion
2 Cloves garlic, finely
Chopped
1/4 c Rice wine vinegar
1/3 c Olive oil
1 ts Pureed canned chipotle
Pepper
1 tb Honey
1/4 c Coarsely chopped cilantro
Salt and freshly ground
Pepper
Preheat oven to 350 degrees F. Spread cornbread in an even layer on a
baking sheet and bake for 20 minutes, or until crispy. Place the
cornbread in a large bowl and add the peppers, onions and garlic.
Mixtogether the vinaigrette ingredients, add to the cornbread mixture
and toss to combine.
Let sit 15 minutes at room temperature before serving.
HOT OFF THE GRILL SHOW #HG1A04
Yields
4 servings