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Coconut and Chile Breadcrumbs
Photo: Randy Mayor

Coconut and Chile Breadcrumbs

Heat 1 tablespoon canola oil in a skillet over medium-high heat. Add the breadcrumbs, and sauté for 2 minutes. Stir in ¼ cup toasted flaked unsweetened coconut, 2 teaspoons ground Korean chile (gochugaru) or ancho chile powder, and 1/8 teaspoon salt.

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