Tangerine Peppers

Ingredients

• 2 poblano chile peppers, cut into thin strips
• 1/4 cup tangerine juice
• 1 pinch dried parsley, or to taste
• 1 pinch garlic salt

Directions

Place poblano peppers in a bowl; add tangerine juice, parsley, and garlic salt. Stir to evenly coat.

Cook and stir poblano peppers mixture in a skillet over medium heat until juice evaporates and peppers are lightly browned, 5 to 10 minutes.