Chef-founder Delia Champion combines whole cashews, stemmed and seeded jalapeño peppers, and cilantro leaves in a food processor, pulses them just until they’re combined and then mixes in honey and vinegar for the relish.She dredges green tomato slices in a mixture of flour, cornmeal, salt, celery salt, black pepper, cayenne pepper, onion powder and paprika, then in an egg wash, and then in the flour mixture again, and fries them at 375 degrees Fahrenheit. She garnishes them with goat ...
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