We served ours here over seared cod. In that case, the  tangy vinaigrette join the combination of kaleidoscope and jalapeno peppers for a visual compliment of red and green that adds a slight spicy kick to any dish. Can't wait to having a try!

Ingredients

• 2 kaleidoscope chili peppers, chopped
• 2 small jalapeno peppers, chopped
• 2 cloves garlic, minced
• Juice from 1 lemon
• 2 tablespoon olive oil
• 2 tablespoon white wine vinegar
• 2 tablespoons chopped cilantro
• Salt and pepper to taste
• 2 6-8 ounce cod fillets
• 1 tablespoon chili powder
• Salt and pepper to taste
• 1 teaspoon butter
• Extra roasted jalapeno peppers and avocado for garnish/sides.

Cooking Directions

• Heat a large pan to medium heat and add a splash of olive oil.
• Add the kaleidoscope peppers and cook about 5 minutes.
• Add garlic and cook another 30 seconds or so.
• Transfer peppers and garlic to a food processor. Add lemon juice, oil, vinegar, cilantro and salt and pepper to taste. Process until chunky. Set aside.
• Season the cod fillets with salt, pepper and chili powder.
• With the pan still hot, add butter and allow to melt. Swirl to coat. Add the cod fillets and cook about 4-5 minutes per side, or until they are cooked through. Be careful. They are very flaky.
• Serve with some avocado slices, roasted peppers on the side, and top with your vinaigrette.