Servings: three to four.
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I'm not a good cook at all. I made this a couple of days back. I came out very delicious. Probably the best dish I've made in my whole life. :) The instructions are easy to follow and it's not very complicated but the it tastes so good.
Really excellent. I had a new fish wrapped in prosciutto recipe from Mark Bittman at the NYT. Needed something to go with it. This worked perfect. What was truly amazing is that the lime and the brown sugar seemed to totally neutralize the jalepeno. Between all the tastes this was super.
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