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Chili-Lime Snap Peas
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| Ingredients | |
| kosher salt | |
| 1 pound | snap peas, trimmed |
| 1 | red chili pepper, (such as Fresno or jalapeño), thinly sliced |
| 1/4 cup | roasted peanuts, chopped |
| 1/4 cup | fresh cilantro leaves |
| 2 teaspoons | canola oil |
| 1/2 teaspoon | finely grated lime zest, plus 1 tablespoon lime juice |
Directions
Bring a medium pot of salted water to a boil. Set a bowl of ice water next to the sink. Add the snap peas to the pot and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Drain and pat dry.
Toss together the snap peas, chili, peanuts, cilantro, oil, lime zest, lime juice, and a pinch of salt in a medium bowl.
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