But these little cajun beauties are just the right amount of tang, a hint of sweet, and the perfect companion to Bethany's chickpea salad. Bethany's recipe:
one red pepper
mayo (veganaise for us)
salt and pepper
Chop and blend and serve.
You can serve it with crackers as a dip (Asher's preferred method).
Or you can grab some of your mom's homemade bread and eat it on a sandwich. My preferred method.