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