My Peachy Fusion Salad–Bruno Albouze–THE REAL DEAL

Peachy Fusion Salad Recipe

Serves 4

Pickled Fresno Chili Pepper 6 ea.

Fresno chili pepper, washed and sliced 1 cup (250ml)

apple cider vinegar or rice vinegar 1/2 cup (125g)

water 2 Tbsp (20g)

sugar 1.5 tsp (3g)

salt

A few coriender seeds, black pepperconrs and one bay leaf.

Arrange chili pepper slices in a jar. Bring to a boil the rest of the ingredients and pour into jar to the top. Let cool and seal. Refrigerate for a day before using or keep for months. Spice-Roasted Almonds

* (Make more for snacks if desired) 1/2 lb. (225g) almonds or cashews 1/2 (≈15g) egg white 1 gram paprika spice 1 gram cayenne spice 1 gram garlic powder 3 gram salt.

*Quantity of spices are approximate; add more or less according to taste. Heat up nuts in a 350ºF (180ºC) oven for 10 min. Meanwhile, sligthly beat the egg white with the spices and rub hot nuts with. Spread onto a tray lined with silicone mat. Put in a 350ºF (180ºC) oven and turn it off and leave it to dry out completely. Store in a sealed container for weeks. Use whole and crushed for salads or other dishes.